This is another recipe from taste.com.au - they say that it was the winner of their 5th birthday celebration. It sounds like a yummy mix, given that I've recently got into chai flavouring. However, I'm not big on making icecream, so am thinking of just mixing some chai flavouring into vanilla icecream, and making the pudding separate.
Ingredients:
Ice cream:
1 cup whole milk
150g caster sugar
2 cinnamon sticks
6 cardamom pods
6 cloves
4 dried black peppercorns
1 thumb-sized piece fresh ginger
2 cups cream
6 egg yolks
2 tablespoons loose leaf black tea
Pudding:
100g dark chocolate, chopped
50g butter
2 eggs
1 egg yolk
50g caster sugar
1 teaspoon ground cardamom
1/8 cup plain flour
Method:
1. For the ice-cream, put the milk and 150g sugar in a saucepan. Add cinnamon, cardamom pods, cloves, peppercorns, and ginger and bring the mixture to a boil. Reduce the heat and simmer for 2 to 3 minutes until the sugar is dissolved.
2. In a jug, mix the cream and 6 egg yolks together. Add this to the milk mixture and stir constantly until the mixture thickens.
3. Add the tea, turn off the heat, cover saucepan and allow to infuse for about 20 minutes. Strain, chill the mixture in the fridge, and once cool, pour into an ice-cream maker and freeze according to the ice-cream maker's instructions.
4. For the puddings, grease two 200ml metal pudding moulds. Preheat oven to 180 degrees.
5. Melt chocolate and butter in a bowl. In a separate bowl, beat the eggs and 1 egg yolk with 50g sugar with an electric beater until thick.
6. Add the chocolate mixture to the beaten eggs and fold in the flour and the ground cardamom. Pour mixture into moulds and bake for 12-15 minutes, until the top feels firm but the middle is still soft. Allow to cool in moulds for 2 minutes before turning out. Serve with the ice-cream
Tuesday, February 28, 2012
Monday, February 27, 2012
Chicken Tikka Masala Kebabs
Taken from the taste.com.au website, these would be yummy with a green salad in summer, I reckon.
Ingredients:
2 tbs tikka masala paste
1 1/2 cups (420g) thick Greek-style yoghurt
1kg skinless chicken thigh fillets, trimmed, cut into 3cm pieces
1 bunch coriander
2 tsp caster sugar
4cm piece ginger, finely chopped
2 garlic cloves, chopped
1/4 cup (60ml) extra virgin olive oil
Juice of 2 limes
1 telegraph cucumber, thinly sliced
2 tbs sunflower oil
Method:
1. Soak 8 wooden skewers in cold water for 20 minutes.
2. Meanwhile, combine tikka masala paste with 1 cup (280g) yoghurt and season well. Coat the chicken in the marinade, then cover and refrigerate for 15 minutes.
3. Place coriander stalks and leaves, sugar, ginger, garlic, olive oil and half the lime juice in a food processor and whiz until a coarse puree. Stir in remaining 1/2 cup (140g) yoghurt. Season. Set aside.
4. Meanwhile, toss the cucumber with remaining lime juice. Season. Set aside.
5. Heat sunflower oil in a pan over medium-high heat. Thread chicken onto skewers, then cook, turning, for 8-10 minutes until cooked through.
6. Serve the skewers with coriander dressing and cucumber salad.
Ingredients:
2 tbs tikka masala paste
1 1/2 cups (420g) thick Greek-style yoghurt
1kg skinless chicken thigh fillets, trimmed, cut into 3cm pieces
1 bunch coriander
2 tsp caster sugar
4cm piece ginger, finely chopped
2 garlic cloves, chopped
1/4 cup (60ml) extra virgin olive oil
Juice of 2 limes
1 telegraph cucumber, thinly sliced
2 tbs sunflower oil
Method:
1. Soak 8 wooden skewers in cold water for 20 minutes.
2. Meanwhile, combine tikka masala paste with 1 cup (280g) yoghurt and season well. Coat the chicken in the marinade, then cover and refrigerate for 15 minutes.
3. Place coriander stalks and leaves, sugar, ginger, garlic, olive oil and half the lime juice in a food processor and whiz until a coarse puree. Stir in remaining 1/2 cup (140g) yoghurt. Season. Set aside.
4. Meanwhile, toss the cucumber with remaining lime juice. Season. Set aside.
5. Heat sunflower oil in a pan over medium-high heat. Thread chicken onto skewers, then cook, turning, for 8-10 minutes until cooked through.
6. Serve the skewers with coriander dressing and cucumber salad.
Sunday, February 26, 2012
Parmesan Scrolls
These sound like a variation on cheese sticks (which I make with edam cheese and cayenne pepper) - I'm loving the idea of parmesan, though!
Ingredients:
1/2 cup grated Parmesan cheese
1 teaspoon paprika
Coarse salt and ground pepper
All-purpose flour, for rolling
1 sheet puff pastry, thawed
1 large egg, beaten
Method:
1. In a bowl, mix cheese and paprika; season with salt and pepper.
2. On a floured surface, roll out pastry to 10 by 14 inches.
3. Brush with egg. Sprinkle with cheese mixture; using a rolling pin, roll mixture into pastry.
4. Roll up pastry, starting from short end. Refrigerate until firm, about 25 minutes.
5. Preheat oven to 400 degrees.
6. Cut roll into 3/8-inch-thick slices.
7. Place on a rimmed baking sheet; bake until golden, 20 to 25 minutes. Cool 5 minutes on sheet; transfer to a rack to cool completely.
Ingredients:
1/2 cup grated Parmesan cheese
1 teaspoon paprika
Coarse salt and ground pepper
All-purpose flour, for rolling
1 sheet puff pastry, thawed
1 large egg, beaten
Method:
1. In a bowl, mix cheese and paprika; season with salt and pepper.
2. On a floured surface, roll out pastry to 10 by 14 inches.
3. Brush with egg. Sprinkle with cheese mixture; using a rolling pin, roll mixture into pastry.
4. Roll up pastry, starting from short end. Refrigerate until firm, about 25 minutes.
5. Preheat oven to 400 degrees.
6. Cut roll into 3/8-inch-thick slices.
7. Place on a rimmed baking sheet; bake until golden, 20 to 25 minutes. Cool 5 minutes on sheet; transfer to a rack to cool completely.
Saturday, February 25, 2012
Lemon Yoghurt Cake
This is a Barefoot Contessa recipe, I believe - sounds yummo!
Ingredients:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the Glaze:
1 cup confectioners’ sugar
2 tablespoons freshly squeezed lemon juice
Method:
Preheat the oven to 350° F. Line the bottom of a standard-sized loaf pan with parchment paper – grease and flour the pan.
In a bowl, sift together the flour, baking powder and salt. In a separate bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes – until a cake tester placed in the center of the loaf comes out clean.
Cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear – set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool the cake.
For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.
Ingredients:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the Glaze:
1 cup confectioners’ sugar
2 tablespoons freshly squeezed lemon juice
Method:
Preheat the oven to 350° F. Line the bottom of a standard-sized loaf pan with parchment paper – grease and flour the pan.
In a bowl, sift together the flour, baking powder and salt. In a separate bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes – until a cake tester placed in the center of the loaf comes out clean.
Cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear – set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool the cake.
For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.
Friday, February 24, 2012
Knobbly Stirfry
I've named this Knobbly Stirfry, because it's sort of a veriation on Knobbly Mince variation - I made it up as I went along at dinnertime tonight, and it turned out pretty well!
Ingredients:
Zucchini - I used one large (almost-marrow) size, but 2 regular-sized would work just as well
Carrots - I used two small-ish ones
Crushed garlic - 1 tsp
Crushed ginger - 1 tsp
Stirfry beef - I used two pieces of schnitzel, cut into stirfry strips
Method:
1. Grate carrots and zucchini
2. Cook meat with garlic and ginger
3. Add vegetables and cook until the mixture is dry (zucchinis have a lot of water in them!)
4. Enjoy!
Ingredients:
Zucchini - I used one large (almost-marrow) size, but 2 regular-sized would work just as well
Carrots - I used two small-ish ones
Crushed garlic - 1 tsp
Crushed ginger - 1 tsp
Stirfry beef - I used two pieces of schnitzel, cut into stirfry strips
Method:
1. Grate carrots and zucchini
2. Cook meat with garlic and ginger
3. Add vegetables and cook until the mixture is dry (zucchinis have a lot of water in them!)
4. Enjoy!
Thursday, February 23, 2012
Bacon Spinach Dip
Have you ever seen those dips in a hollowed-out loaf of bread? This is one of them - sounds great, so now I'm just looking for an excuse to make it!
Ingredients:
1 loaf bread with solid crust
Olive oil
1 cup mayonnaise
1 cup sour cream
1 lb. bacon, cooked crisp & crumbled
1 pkg. (10 oz.) frozen chopped spinach, thawed & well drained
2 medium tomatoes, ripe & chopped
Method:
1. Preheat oven to 350° F.
2. Carve out center core of bread within one inch of bottom and sides, keeping bread intact.
Cut reserved bread horizontally into 1/2-inch layers.
3. Brush both sides of layers with olive oil. Use cookie cutters to cut bread layers into fun shapes; place on foil-lined baking sheet.
4. Brush inside of bowl lightly with olive oil.
5. Place bowl on separate baking sheet.
6. Bake bowls and bread shapes for 11-13 minutes, until golden brown.
7. Blend mayo and sour cream together in a medium bowl. Add bacon and spinach; mix well. Cover and refrigerate until well chilled.
8. Just before serving, stir in tomatoes; salt and pepper to taste.
9. Transfer to bread bowl and serve with toasted bread shapes.
Ingredients:
1 loaf bread with solid crust
Olive oil
1 cup mayonnaise
1 cup sour cream
1 lb. bacon, cooked crisp & crumbled
1 pkg. (10 oz.) frozen chopped spinach, thawed & well drained
2 medium tomatoes, ripe & chopped
Method:
1. Preheat oven to 350° F.
2. Carve out center core of bread within one inch of bottom and sides, keeping bread intact.
Cut reserved bread horizontally into 1/2-inch layers.
3. Brush both sides of layers with olive oil. Use cookie cutters to cut bread layers into fun shapes; place on foil-lined baking sheet.
4. Brush inside of bowl lightly with olive oil.
5. Place bowl on separate baking sheet.
6. Bake bowls and bread shapes for 11-13 minutes, until golden brown.
7. Blend mayo and sour cream together in a medium bowl. Add bacon and spinach; mix well. Cover and refrigerate until well chilled.
8. Just before serving, stir in tomatoes; salt and pepper to taste.
9. Transfer to bread bowl and serve with toasted bread shapes.
Wednesday, February 22, 2012
Banana Bread
How easy and yummy does this sound? I might just have the ingredients to try this tonight!
Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113g) butter (room temperature)
3/4 cup brown sugar
2 eggs (beaten)
2 1/3 cups bananas (overripe, mashed)
Method:
1. Mix the flour, baking soda and salt in a large bowl.
2. Cream the butter and brown sugar in another bowl.
3. Stir the eggs and banana into the butter and sugar.
4. Stir the banana mixture into the flour mixture.
5. Pour the batter into a 9x5 inch loaf pan.
6. Bake in a preheated 350F (180C) oven until a tooth pick pushed into the center comes out clean, about 1 hour.
Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113g) butter (room temperature)
3/4 cup brown sugar
2 eggs (beaten)
2 1/3 cups bananas (overripe, mashed)
Method:
1. Mix the flour, baking soda and salt in a large bowl.
2. Cream the butter and brown sugar in another bowl.
3. Stir the eggs and banana into the butter and sugar.
4. Stir the banana mixture into the flour mixture.
5. Pour the batter into a 9x5 inch loaf pan.
6. Bake in a preheated 350F (180C) oven until a tooth pick pushed into the center comes out clean, about 1 hour.
Tuesday, February 21, 2012
White Chocolate Brownies
I love the bit at the end of this recipe that says the brownies (surely they're whities though, aren't they?!) can be frozen - I doubt they'll make it to even room temperature in our house!
Ingredients:
125g butter, chopped
250g white chocolate chips
1/2 cup brown sugar, firmly packed
2 eggs, lightly beaten,
1 1/4 cups plain flour, sifted
2 cups chocolate chips
Makes 24 brownies.
I have used two patty cake pans with a 1/4 cup (water) capacity. Generously spray with non-stick baking spray or line with paper cases. Larger muffin pans can be used just be aware that you will make less brownies and need to bake them a little longer.
Baking temperature.
The oven should be preheated to 160oC (325oF)
Method:
1. In a medium size microwave safe bowl heat the chopped butter on high for 30 seconds. Stir then repeat for another 30 seconds, the butter should be melted. Add the white chocolate and heat for another 30 seconds. Remove and stir until blended. You may need a further 20 seconds. Stir until smooth. Cool slightly so that you do not cook the eggs when you add them.
2. Add the brown sugar and the beaten eggs. Stir through.
3. Add the sifted flour and stir through until smooth.
4. Divide the brownie batter evenly into the patty cake pans. Using a small icecream scoop makes this quick and easy.
5. Evenly divide the chocolate chips and press lightly into the top of the batter. Don’t be suprised by how many there are I have been very generous but then again I really love rich chocolate brownies. The reason I do not mix the chocolate chips into the batter is that this way you can instantly see what type of brownie you are eating increasing their WOW! factor.
6. Bake in a preheated oven set to 160oC (325oF) for 22 minutes.
7. Remove from the oven and leave to cool in the tin for 10 minutes before removing to a cake rack to cool completely. If you have not use paper liners take great care, I usually use a flat knife to help lift them out.
8. Store in an airtight container for one week. The white chocolate brownies can be frozen for up to two months.
Ingredients:
125g butter, chopped
250g white chocolate chips
1/2 cup brown sugar, firmly packed
2 eggs, lightly beaten,
1 1/4 cups plain flour, sifted
2 cups chocolate chips
Makes 24 brownies.
I have used two patty cake pans with a 1/4 cup (water) capacity. Generously spray with non-stick baking spray or line with paper cases. Larger muffin pans can be used just be aware that you will make less brownies and need to bake them a little longer.
Baking temperature.
The oven should be preheated to 160oC (325oF)
Method:
1. In a medium size microwave safe bowl heat the chopped butter on high for 30 seconds. Stir then repeat for another 30 seconds, the butter should be melted. Add the white chocolate and heat for another 30 seconds. Remove and stir until blended. You may need a further 20 seconds. Stir until smooth. Cool slightly so that you do not cook the eggs when you add them.
2. Add the brown sugar and the beaten eggs. Stir through.
3. Add the sifted flour and stir through until smooth.
4. Divide the brownie batter evenly into the patty cake pans. Using a small icecream scoop makes this quick and easy.
5. Evenly divide the chocolate chips and press lightly into the top of the batter. Don’t be suprised by how many there are I have been very generous but then again I really love rich chocolate brownies. The reason I do not mix the chocolate chips into the batter is that this way you can instantly see what type of brownie you are eating increasing their WOW! factor.
6. Bake in a preheated oven set to 160oC (325oF) for 22 minutes.
7. Remove from the oven and leave to cool in the tin for 10 minutes before removing to a cake rack to cool completely. If you have not use paper liners take great care, I usually use a flat knife to help lift them out.
8. Store in an airtight container for one week. The white chocolate brownies can be frozen for up to two months.
Monday, February 20, 2012
Farmer's Casserole
Thanks to Pinterest for this one - sounds like a tasty dish for winter.
Ingredients:
3 cups frozen shredded hash brown potatoes
3/4 cup shredded Monterey Jack cheese with jalapeno peppers or shredded cheddar cheese (3 ounces)
1 cup diced cooked ham, cooked breakfast sausage or Canadian-style bacon
1/4 cup sliced green onions (2)
4 beaten eggs or 1 cup refrigerated or frozen egg product, thawed
1-1/2 cups milk or one 12-ounce can evaporated milk or evaporated fat-free milk
1/8 teaspoon salt
1/8 teaspoon black pepper
add ingredients to list
Method:
1. Coat a 2-quart square baking dish with nonstick cooking spray. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onions.
2. In a bowl combine eggs, milk, salt, and pepper. Pour egg mixture over potato mixture in dish.
3. Bake, uncovered, in a 350 degree F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Makes 6 servings.
4. Make-ahead directions: Prepare as above through step 2. Cover and chill for up to 24 hours. Bake, uncovered, in a 350 degree oven for 50 to 55 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.
5. Farmer's Casserole for 12: Prepare as above, except double all ingredients and use a 3-quart rectangular baking dish. Bake, uncovered, for 45 to 55 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Makes 12 servings.
Ingredients:
3 cups frozen shredded hash brown potatoes
3/4 cup shredded Monterey Jack cheese with jalapeno peppers or shredded cheddar cheese (3 ounces)
1 cup diced cooked ham, cooked breakfast sausage or Canadian-style bacon
1/4 cup sliced green onions (2)
4 beaten eggs or 1 cup refrigerated or frozen egg product, thawed
1-1/2 cups milk or one 12-ounce can evaporated milk or evaporated fat-free milk
1/8 teaspoon salt
1/8 teaspoon black pepper
add ingredients to list
Method:
1. Coat a 2-quart square baking dish with nonstick cooking spray. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onions.
2. In a bowl combine eggs, milk, salt, and pepper. Pour egg mixture over potato mixture in dish.
3. Bake, uncovered, in a 350 degree F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Makes 6 servings.
4. Make-ahead directions: Prepare as above through step 2. Cover and chill for up to 24 hours. Bake, uncovered, in a 350 degree oven for 50 to 55 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.
5. Farmer's Casserole for 12: Prepare as above, except double all ingredients and use a 3-quart rectangular baking dish. Bake, uncovered, for 45 to 55 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Makes 12 servings.
Sunday, February 19, 2012
Creamy Avocado Pesto with Spinach and Arugula
I love pasta, so will definitely be trying this one out soon.
Ingredients:
1 ripe medium avocado, halved, peeled, and seeded
1 cup baby spinach leaves
1 cup baby arugula leaves
1/2 packed cup fresh basil leaves, washed
1 1/2 to 2 Tbsp fresh lime juice (about one lime, you could probably use lemon juice as well)
1 large clove of garlic, minced
1/2 tsp sea salt, or to taste
1/4 tsp freshly ground black pepper
2 Tbsp to 1/4 cup lightly toasted pinenuts (or could sub sliced almonds)
1/2 cup grated parmesan cheese
1/2 lb pasta of choice
Optional garnish:
Basil leaves
Toasted pine nuts
Additional grated parmesan
Method:
1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according the package’s instructions or until tender but still firm to the bite, stirring occasionally. Drain and reserve about 1/2 cup of the pasta water. Place drained pasta in a serving bowl.
2. While pasta cooks, use a spoon and scoop out the flesh from the avocado and place in a food processor. Add the spinach, arugula, basil leaves, lime juice, garlic, pine nuts, salt, and pepper. Blend until smooth.
3. Pour the pesto over the pasta and toss together. Add the cheese and toss together until coated, adding the pasta water a little at a time as needed, to loosen the sauce (I only needed a couple tablespoons). Garnish with additional cheese, pine nuts and basil, if desired, and enjoy!
Ingredients:
1 ripe medium avocado, halved, peeled, and seeded
1 cup baby spinach leaves
1 cup baby arugula leaves
1/2 packed cup fresh basil leaves, washed
1 1/2 to 2 Tbsp fresh lime juice (about one lime, you could probably use lemon juice as well)
1 large clove of garlic, minced
1/2 tsp sea salt, or to taste
1/4 tsp freshly ground black pepper
2 Tbsp to 1/4 cup lightly toasted pinenuts (or could sub sliced almonds)
1/2 cup grated parmesan cheese
1/2 lb pasta of choice
Optional garnish:
Basil leaves
Toasted pine nuts
Additional grated parmesan
Method:
1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according the package’s instructions or until tender but still firm to the bite, stirring occasionally. Drain and reserve about 1/2 cup of the pasta water. Place drained pasta in a serving bowl.
2. While pasta cooks, use a spoon and scoop out the flesh from the avocado and place in a food processor. Add the spinach, arugula, basil leaves, lime juice, garlic, pine nuts, salt, and pepper. Blend until smooth.
3. Pour the pesto over the pasta and toss together. Add the cheese and toss together until coated, adding the pasta water a little at a time as needed, to loosen the sauce (I only needed a couple tablespoons). Garnish with additional cheese, pine nuts and basil, if desired, and enjoy!
Saturday, February 18, 2012
Tomato, Basic and Bocconcini Chicken
Renee sent me this recipe through a recipe swap email - it sounds like a super-yummy dish, so it'll be tried out very soon here!
-----------------------
This dish is sooooo scrummy. I get really excited when I see it coming up on our menu planner! Bocconcini has to be one of my favourite cheeses - It is usually a "one for the dish, one for my mouth" scenario when I am using it in recipes ;)
Tomato, Basil & Bocconcini Chicken
1 400g tin diced tomatoes
1 garlic clove, crushed
2 tablespoons of shredded fresh basil
Olive oil spray
2 single chicken breast fillets, thinly sliced horizontally
75g bocconcini, thinly sliced
Preheat oven to 190 celsius.
Heat tomato in a saucepan over medium heat. Bring to the boil and reduce the heat to low and simmer for 5 minutes.
Add garlic and simmer for 1 minute. Remove from heat, stir in basil and season with pepper.
Spray a large non-stick frying pan with olive oil spray. Heat over high heat.
Add half the chicken and cook for 1-2 minutes each side or until golden. Transfer to an oven proof dish and repeat with the remaining chicken.
Pour the tomato mixture over the chicken and bake in oven for 10 minutes.
Arrange the bocconcini over the chicken and bake for a further 5 minutes or until the chicken is cooked through.
The website that I found this recipe on (www.taste.com.au) recommends serving this dish over polenta....which is very yummy. However I find that my arm practically falls off when I have to stir that polenta for hours as it cooks...so I prefer to serve it over cous cous with a little side salad. Just as yummy :)
-----------------------
This dish is sooooo scrummy. I get really excited when I see it coming up on our menu planner! Bocconcini has to be one of my favourite cheeses - It is usually a "one for the dish, one for my mouth" scenario when I am using it in recipes ;)
Tomato, Basil & Bocconcini Chicken
1 400g tin diced tomatoes
1 garlic clove, crushed
2 tablespoons of shredded fresh basil
Olive oil spray
2 single chicken breast fillets, thinly sliced horizontally
75g bocconcini, thinly sliced
Preheat oven to 190 celsius.
Heat tomato in a saucepan over medium heat. Bring to the boil and reduce the heat to low and simmer for 5 minutes.
Add garlic and simmer for 1 minute. Remove from heat, stir in basil and season with pepper.
Spray a large non-stick frying pan with olive oil spray. Heat over high heat.
Add half the chicken and cook for 1-2 minutes each side or until golden. Transfer to an oven proof dish and repeat with the remaining chicken.
Pour the tomato mixture over the chicken and bake in oven for 10 minutes.
Arrange the bocconcini over the chicken and bake for a further 5 minutes or until the chicken is cooked through.
The website that I found this recipe on (www.taste.com.au) recommends serving this dish over polenta....which is very yummy. However I find that my arm practically falls off when I have to stir that polenta for hours as it cooks...so I prefer to serve it over cous cous with a little side salad. Just as yummy :)
Friday, February 17, 2012
Triple Butterscotch Cake
Borrowed from here, this cake sounds complicated but delicious! Might have to make one for our wedding anniversary coming up in a month's time.
Yield: One (2 layer) 8-inch cake
Ingredients:
For the cake:
2 1/2 sticks (10 ounces) butter, softened
2 1/2 cups dark brown sugar, packed
2 tablespoons canola oil
4 large eggs
2 tablespoons dark rum
1 tablespoon vanilla extract
4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1 1/2 cups sour cream
1 1/2 cups finely chopped pecans
For the butterscotch buttercream:
1 pound butter, softened (Yep, a pound. You read it correctly.)
2 cups dark brown sugar, packed
1 cup heavy cream
1/2 teaspoon salt
1 tablespoons dark rum
2-2 1/2 cups confectioner’s sugar***I actually ended up using about 3 cups because the consistency was not what I wanted.
For the butterscotch sauce:
3/4 cup dark brown sugar
6 tablespoons butter
1/2 cup light corn syrup
1/4 teaspoon salt
1/2 cup heavy cream
Method:
1. For the cake: Preheat the oven to 325F degrees.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter with the brown sugar until light and fluffy, about 3 minutes.
3. Beat in the oil until well combined.
4. Add the eggs, one at a time, beating well after each addition and stopping to scrape down th sides of the bowl as necessary.
5. Beat in the rum and the vanilla.
6. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
7. Add the flour mixture to the batter in two additions, alternating with the sour cream.
8. Mix in the chopped pecans, and continue to beat at medium speed for one minute more.
9. Butter and flour your 8-inch cake pans.
10. Divide the cake batter among the pans, filling about 2/3 full.
11. Bake the cake at 325F degrees for 40-50 minutes, until it is golden brown and a cake tester inserted emerges clean.
12. Transfer both the cake to a wire rack to cool completely.
13. For the buttercream: Melt 8 tablespoons of the butter in a medium saucepan over medium heat until it turns deep golden brown and fragrant, about 6 minutes.
14. Add the brown sugar, cream, and salt, stirring constantly until the sugar dissolves. Bring the mixture to a boil, stirring constantly, and cook for 3 minutes longer.
15. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment, and beat it at high speed until the bowl feels cool to the touch, 8-10 minutes.
16. Beat in the rum.
17. With the mixer running on medium speed, add the remaining butter, one tablespoon at a time, beating until incorporated. Continue to beat the mixture until it is smooth and creamy.
18. Add enough confectioner’s sugar to the mixture to achieve a thick and spreadable consistency. Cover and refrigerate until ready to use.
19. For the sauce: Place the brown sugar, butter, corn syrup, and salt in a medium saucepan set over medium heat. Cook, stirring constantly, until the sugar dissolves.
20. Bring the mixture to a boil and cook for 2 minutes, stirring frequently.
21. Remove the mixture from the heat and mix in the cream.
22. Return the saucepan to the heat and cook for 2 minutes more; let cool to lukewarm.
23. Once everything is completely cooled, place a layer of frosting on one top of a cake, followed by a thin layer of the butterscotch sauce.
24. Place the other cake layer on top, and spread a thin layer of frosting over the entire cake.
25. Refrigerate for at least one hour (this will help “glue” crumbs down and serve as a nice, smooth canvas for you to apply the “real” frosting later.)
26. Once set, decorate the cake as desired. Garnish with extra pecans (optional.)
Yield: One (2 layer) 8-inch cake
Ingredients:
For the cake:
2 1/2 sticks (10 ounces) butter, softened
2 1/2 cups dark brown sugar, packed
2 tablespoons canola oil
4 large eggs
2 tablespoons dark rum
1 tablespoon vanilla extract
4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1 1/2 cups sour cream
1 1/2 cups finely chopped pecans
For the butterscotch buttercream:
1 pound butter, softened (Yep, a pound. You read it correctly.)
2 cups dark brown sugar, packed
1 cup heavy cream
1/2 teaspoon salt
1 tablespoons dark rum
2-2 1/2 cups confectioner’s sugar***I actually ended up using about 3 cups because the consistency was not what I wanted.
For the butterscotch sauce:
3/4 cup dark brown sugar
6 tablespoons butter
1/2 cup light corn syrup
1/4 teaspoon salt
1/2 cup heavy cream
Method:
1. For the cake: Preheat the oven to 325F degrees.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter with the brown sugar until light and fluffy, about 3 minutes.
3. Beat in the oil until well combined.
4. Add the eggs, one at a time, beating well after each addition and stopping to scrape down th sides of the bowl as necessary.
5. Beat in the rum and the vanilla.
6. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
7. Add the flour mixture to the batter in two additions, alternating with the sour cream.
8. Mix in the chopped pecans, and continue to beat at medium speed for one minute more.
9. Butter and flour your 8-inch cake pans.
10. Divide the cake batter among the pans, filling about 2/3 full.
11. Bake the cake at 325F degrees for 40-50 minutes, until it is golden brown and a cake tester inserted emerges clean.
12. Transfer both the cake to a wire rack to cool completely.
13. For the buttercream: Melt 8 tablespoons of the butter in a medium saucepan over medium heat until it turns deep golden brown and fragrant, about 6 minutes.
14. Add the brown sugar, cream, and salt, stirring constantly until the sugar dissolves. Bring the mixture to a boil, stirring constantly, and cook for 3 minutes longer.
15. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment, and beat it at high speed until the bowl feels cool to the touch, 8-10 minutes.
16. Beat in the rum.
17. With the mixer running on medium speed, add the remaining butter, one tablespoon at a time, beating until incorporated. Continue to beat the mixture until it is smooth and creamy.
18. Add enough confectioner’s sugar to the mixture to achieve a thick and spreadable consistency. Cover and refrigerate until ready to use.
19. For the sauce: Place the brown sugar, butter, corn syrup, and salt in a medium saucepan set over medium heat. Cook, stirring constantly, until the sugar dissolves.
20. Bring the mixture to a boil and cook for 2 minutes, stirring frequently.
21. Remove the mixture from the heat and mix in the cream.
22. Return the saucepan to the heat and cook for 2 minutes more; let cool to lukewarm.
23. Once everything is completely cooled, place a layer of frosting on one top of a cake, followed by a thin layer of the butterscotch sauce.
24. Place the other cake layer on top, and spread a thin layer of frosting over the entire cake.
25. Refrigerate for at least one hour (this will help “glue” crumbs down and serve as a nice, smooth canvas for you to apply the “real” frosting later.)
26. Once set, decorate the cake as desired. Garnish with extra pecans (optional.)
Thursday, February 16, 2012
Pillow Cheesecake with Salted Butter Caramel Sauce
This sounds absolutely divine - the chef of this recipe can be found here. All the annotations in the recipe are her's - I've left them there because they sound quite helpful!
-----------------------------
It is better to start the cake a day ahead of time, as it needs to refrigerate for a leat 6 hours.
Chocolate Shortbread Base, from Trish Deseine:
250 gr. butter, very cold, cubed small
85 gr. sugar
300 gr. flour
25 gr. cacao powder
Preheat the oven to 350.Work the butter, sugar, flour and cacao with a food processor or your fingers to get a sandy mixture. Work the dough for a minute. Divide the dough in half. Reserve one half to make shortbread cookie or refrigerate for another time.Press one half into the bottom of a 10 or 12 inch springform pan. Bake for 40 minutes.Let cool completely.
Cheesecake Batter:
2 pounds cream cheese, softened
1 stick butter (115 gr), softened
1/4 cup creme fraiche or sour cream
1 cup sugar
5 eggs
2 Tb. cornstarch, sifted
zest of one lemon
Combine the cream cheese, butter, sugar, lemon zest, creme fraiche and cornstarch in the bowl of a stand mixer and whip until combine. Do not incorporate too much air or the cake will crack. Make sure the cream cheese and butter are very soft. Add the egg yolks one at a time and whip just until combined.Whip the egg whites until stiff. Gently fold them in the cream cheese batter.
Pour the batter over the chocolate shortbread crust. The batter will reach the rim of the cake. Wrap your springform pan with heavy duty aluminium foil, set it in a large roasting pan, add enough hot water to come up halfway up the side of the pan. Bake at 325 for 1 1/2 hours. Turn the oven off, crack the door of the oven open and let your cake cool in there for 30 minutes. Remove from the oven and refrigerate completely for a few hours or better yet overnight.
Salted Butter Caramel Sauce, adapted from Guillemette:
240 gr. sugar
80 ml water
115 gr salted butter
150 ml heavy whipping cream
In a heavy saucepan set over low heat, combine the sugar and water and heat just until the sugar is dissolved. Add the butter. Let it come to a boil and cook until it reaches a golden caramel color. Remove from the heat and add the cream ( it will splatter and get crazy, but do not fear and trust the recipe). Whisk to combine and put back on the stove. Let it come to a boil again over low heat and cook 10-15 minutes until you reach a nice creamy consistency. Pour into a jar and try to refrain yourself from drinking it!
-----------------------------
It is better to start the cake a day ahead of time, as it needs to refrigerate for a leat 6 hours.
Chocolate Shortbread Base, from Trish Deseine:
250 gr. butter, very cold, cubed small
85 gr. sugar
300 gr. flour
25 gr. cacao powder
Preheat the oven to 350.Work the butter, sugar, flour and cacao with a food processor or your fingers to get a sandy mixture. Work the dough for a minute. Divide the dough in half. Reserve one half to make shortbread cookie or refrigerate for another time.Press one half into the bottom of a 10 or 12 inch springform pan. Bake for 40 minutes.Let cool completely.
Cheesecake Batter:
2 pounds cream cheese, softened
1 stick butter (115 gr), softened
1/4 cup creme fraiche or sour cream
1 cup sugar
5 eggs
2 Tb. cornstarch, sifted
zest of one lemon
Combine the cream cheese, butter, sugar, lemon zest, creme fraiche and cornstarch in the bowl of a stand mixer and whip until combine. Do not incorporate too much air or the cake will crack. Make sure the cream cheese and butter are very soft. Add the egg yolks one at a time and whip just until combined.Whip the egg whites until stiff. Gently fold them in the cream cheese batter.
Pour the batter over the chocolate shortbread crust. The batter will reach the rim of the cake. Wrap your springform pan with heavy duty aluminium foil, set it in a large roasting pan, add enough hot water to come up halfway up the side of the pan. Bake at 325 for 1 1/2 hours. Turn the oven off, crack the door of the oven open and let your cake cool in there for 30 minutes. Remove from the oven and refrigerate completely for a few hours or better yet overnight.
Salted Butter Caramel Sauce, adapted from Guillemette:
240 gr. sugar
80 ml water
115 gr salted butter
150 ml heavy whipping cream
In a heavy saucepan set over low heat, combine the sugar and water and heat just until the sugar is dissolved. Add the butter. Let it come to a boil and cook until it reaches a golden caramel color. Remove from the heat and add the cream ( it will splatter and get crazy, but do not fear and trust the recipe). Whisk to combine and put back on the stove. Let it come to a boil again over low heat and cook 10-15 minutes until you reach a nice creamy consistency. Pour into a jar and try to refrain yourself from drinking it!
Wednesday, February 15, 2012
Black Olive Penguins
How cute are these little guys?! Perfect for entertaining. I found them on Pinterest - here's the original link.
Ingredients:
1 can (about 16) colossal pitted black olives, drained
16 (give or take) small pitted black olives, drained
about 4 ounces (1/2 of a standard 8 oz brick) of Cream Cheese- I like the 1/3 less fat Neufchatel here as it is softer and easier to stuff into the olives
16 thin slices (give or take) of the fat end of a peeled carrot
8 green onions, long green section only
16 (give or take) toothpicks
Method:
1. Cut a small triangular wedge out of each carrot slice.
2. Use a skewer or toothpick to push the narrow end of a carrot triangle through the wide hole of each small olive until it pokes out the narrow pitted hole.
3. Make a lengthwise slice halfway into each colossal olive. Gently hold the olive open and push as much cream cheese into the opening as you can, filling the olive. Use your fingers or a paper towel to tidy up along the edges of the opening.
4. Place a filled olive, large hole side down, on a carrot round, lining up the white of the cream cheese with the wedge cut from the carrot round. Use a toothpick pushed down through the center to hold the "chest" of the penguin to the "feet".
5. Push one head, "beak" side lined up with the "chest" and "feet" down onto the toothpicks.
6. Cover tightly with plastic wrap and refrigerate until ready to serve.
Ingredients:
1 can (about 16) colossal pitted black olives, drained
16 (give or take) small pitted black olives, drained
about 4 ounces (1/2 of a standard 8 oz brick) of Cream Cheese- I like the 1/3 less fat Neufchatel here as it is softer and easier to stuff into the olives
16 thin slices (give or take) of the fat end of a peeled carrot
8 green onions, long green section only
16 (give or take) toothpicks
Method:
1. Cut a small triangular wedge out of each carrot slice.
2. Use a skewer or toothpick to push the narrow end of a carrot triangle through the wide hole of each small olive until it pokes out the narrow pitted hole.
3. Make a lengthwise slice halfway into each colossal olive. Gently hold the olive open and push as much cream cheese into the opening as you can, filling the olive. Use your fingers or a paper towel to tidy up along the edges of the opening.
4. Place a filled olive, large hole side down, on a carrot round, lining up the white of the cream cheese with the wedge cut from the carrot round. Use a toothpick pushed down through the center to hold the "chest" of the penguin to the "feet".
5. Push one head, "beak" side lined up with the "chest" and "feet" down onto the toothpicks.
6. Cover tightly with plastic wrap and refrigerate until ready to serve.
Tuesday, February 14, 2012
Flaxseed Crackers
I'm not too sure about these - the instructions sound simple enough, but I'm fairly skeptical about how well they'll actually stay together. I'll try it out and let you know!
Ingredients:
1 cup flax seeds
1 cup water
4 cups chopped sunflower seeds
¼ cup sesame seeds
1 tsp salt
Method:
1. Soak flax seeds in water for one hour.
2. Combine all ingredients together and mix well.
3. Spread mixture out on baking paper for 5mm thickness
4. Score cracker sizes before baking.
5. Set oven to lowest temperature and leave the door open a crack.
6. Bake crackers for about 3 hours.
7. Flip crackers and bake for another 30-60 minutes.
Ingredients:
1 cup flax seeds
1 cup water
4 cups chopped sunflower seeds
¼ cup sesame seeds
1 tsp salt
Method:
1. Soak flax seeds in water for one hour.
2. Combine all ingredients together and mix well.
3. Spread mixture out on baking paper for 5mm thickness
4. Score cracker sizes before baking.
5. Set oven to lowest temperature and leave the door open a crack.
6. Bake crackers for about 3 hours.
7. Flip crackers and bake for another 30-60 minutes.
Monday, February 13, 2012
Coconut Cloud Cake
This is a Martha Stewart recipe, and looks too good not to include a photo - I love how white it is on the inside.
Ingredients:
For The Cake:
1 cup sifted cake flour
1 1/2 cups superfine sugar
14 large egg whites (1 3/4 cups), room temperature
1 tablespoon warm water
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
2 teaspoons vanilla extract
For The Seven-Minute Frosting:
3 large egg whites
1 1/4 cups sugar
5 tablespoons cold water
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
For The Topping:
3 to 4 cups flaked coconut
Method:
1. Preheat the oven to 350 degrees. With a fine sieve, sift together flour and 3/4 cups sugar four times.
2. In the bowl of a stand mixer on medium speed, beat together egg whites and water until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form. Increase speed to medium-high and sprinkle in remaining sugar, 1 tablespoon at a time. Beat until stiff but not dry.
3. Transfer to a large bowl. In six additions, sift dry ingredients over meringue, folding in quickly but gently.
4. Pour batter into an ungreased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake for 35 to 40 minutes, until golden brown and springy to touch.
5. Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour.
6. Make the frosting: In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites, sugar, water, and cream of tartar. Cook over medium heat, whisking frequently, until sugar is dissolved and mixture is foamy, about 5 minutes.
7. Attach the bowl to a stand mixer fitted with the whisk attachment. Beat the mixture on high speed until glossy and voluminous, about 7 minutes. Beat in the vanilla.
8. Carefully run a long offset spatula or knife around the inner and outer perimeter of the cake pan to release cake.
9. Place on a plate, bottom side up. Using a long serrated knife, carefully slice off 1 1/2 inches from the top of the cake, being sure not to break the layer. Set aside. Cut out a 1-inch-wide, 1-inch-deep channel halfway between the center and edge of cake. Spread icing into channel and over entire layer. Sprinkle with coconut.
10. Gently place reserved layer on top and ice with remaining frosting. Sprinkle with coconut and serve immediately.
Ingredients:
For The Cake:
1 cup sifted cake flour
1 1/2 cups superfine sugar
14 large egg whites (1 3/4 cups), room temperature
1 tablespoon warm water
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
2 teaspoons vanilla extract
For The Seven-Minute Frosting:
3 large egg whites
1 1/4 cups sugar
5 tablespoons cold water
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
For The Topping:
3 to 4 cups flaked coconut
Method:
1. Preheat the oven to 350 degrees. With a fine sieve, sift together flour and 3/4 cups sugar four times.
2. In the bowl of a stand mixer on medium speed, beat together egg whites and water until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form. Increase speed to medium-high and sprinkle in remaining sugar, 1 tablespoon at a time. Beat until stiff but not dry.
3. Transfer to a large bowl. In six additions, sift dry ingredients over meringue, folding in quickly but gently.
4. Pour batter into an ungreased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake for 35 to 40 minutes, until golden brown and springy to touch.
5. Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour.
6. Make the frosting: In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites, sugar, water, and cream of tartar. Cook over medium heat, whisking frequently, until sugar is dissolved and mixture is foamy, about 5 minutes.
7. Attach the bowl to a stand mixer fitted with the whisk attachment. Beat the mixture on high speed until glossy and voluminous, about 7 minutes. Beat in the vanilla.
8. Carefully run a long offset spatula or knife around the inner and outer perimeter of the cake pan to release cake.
9. Place on a plate, bottom side up. Using a long serrated knife, carefully slice off 1 1/2 inches from the top of the cake, being sure not to break the layer. Set aside. Cut out a 1-inch-wide, 1-inch-deep channel halfway between the center and edge of cake. Spread icing into channel and over entire layer. Sprinkle with coconut.
10. Gently place reserved layer on top and ice with remaining frosting. Sprinkle with coconut and serve immediately.
Sunday, February 12, 2012
Healthy Chocolate Pudding
I'm quite intrigued the sound of this one - simple and healthy, and with avocado for dessert. I'll have to give it a go, and feed it to the family without telling them what's in it...
Ingredients:
2 avocados
1 banana
½ cup unsweetened cocoa powder
½ cup dates, pitted, soaked in water for a few hours, and drained
1 tsp pure vanilla extract
Method:
Combine all ingredients in a food processor until smooth, scraping down sides of the bowl as needed. Transfer to a bowl or individual serving bowls and chill several hours before serving.
Ingredients:
2 avocados
1 banana
½ cup unsweetened cocoa powder
½ cup dates, pitted, soaked in water for a few hours, and drained
1 tsp pure vanilla extract
Method:
Combine all ingredients in a food processor until smooth, scraping down sides of the bowl as needed. Transfer to a bowl or individual serving bowls and chill several hours before serving.
Saturday, February 11, 2012
Homemade Oven Fries
I just thought I'd post this because, although quite straightforward and not in need of a recipe, it's been a huge success with my boys lately. Yay!
Ingredients:
Potatoes (I used red skinned ones, unpeeled)
Olive oil
Salt
Method:
1. Wash potato, cut out any eyes or other nasties.
2. Cut lengthwise into chip shapes - shoestring or chunky.
3. Place in a shallow microwave dish with some water barely covering them.
4. Cook for 5 minutes on high.
5. Drain and pat dry.
6. Place in a single layer in an oven dish that's been pregreased with olive oil.
7. Slosh olive oil over the top.
8. Bake at 325°C until crispy - time will vary depending on the thickness of the chips. Turn occasionally.
9. Drain on paper towels before serving and sprinkle with salt if desired.
Note: olive oil produces the nicest tasting chips, we've decided! If you find another oil that produces a nice flavour, do let me know.
Ingredients:
Potatoes (I used red skinned ones, unpeeled)
Olive oil
Salt
Method:
1. Wash potato, cut out any eyes or other nasties.
2. Cut lengthwise into chip shapes - shoestring or chunky.
3. Place in a shallow microwave dish with some water barely covering them.
4. Cook for 5 minutes on high.
5. Drain and pat dry.
6. Place in a single layer in an oven dish that's been pregreased with olive oil.
7. Slosh olive oil over the top.
8. Bake at 325°C until crispy - time will vary depending on the thickness of the chips. Turn occasionally.
9. Drain on paper towels before serving and sprinkle with salt if desired.
Note: olive oil produces the nicest tasting chips, we've decided! If you find another oil that produces a nice flavour, do let me know.
Friday, February 10, 2012
Baby Chimichangas
These sound pretty cool - more of an American food (via Mexico) than NZ perhaps, but I'm thinking it'll be quite yummy.
Ingredients:
Filling:
2 tablespoons extra virgin olive oil
1 garlic clove, minced
¼ red onion, diced
½ poblano pepper, seeded and diced
1 corn on the cob, kernels removed from cob
2 medium, cooked chicken breasts, shredded
¼ cup prepared salsa (of your choice)
4 ounces sharp cheddar cheese, grated
salt and pepper to taste
16 (5 inch) flour tortillas
2 quarts vegetable oil for frying
Sriracha dipping sauce:
½ cup sour cream
2 tablespoons Sriracha
1 lime, zested and juiced
¼ teaspoon salt
Method:
1. Preheat oil to 375°F.
2. Pour olive oil in a sauté pan over medium-high heat. Sauté garlic, onion and poblano for 4 to 5 minutes. Season with salt and pepper. Add corn kernels and continue to sauté for 3 minutes.
3. Pour mixture over chicken and toss together. Add the prepared salsa and cheese and fold together until fully incorporated. Season with salt and pepper.
4. Place a small amount of the filling into the center of each tortilla and fold up like a burrito and place onto a baking sheet, seam side down.
5. Holding the chimichangas together with tongs, carefully place and hold in the oil, for 2 minutes. Gently release the chimichanga from the tongs and continue to fry for 3 to 5 minutes or until golden brown. Drain on paper towels.
6. For sauce: Place the ingredients into a small bowl and whisk together until fully incorporated. Serve with hot chimichangas.
Ingredients:
Filling:
2 tablespoons extra virgin olive oil
1 garlic clove, minced
¼ red onion, diced
½ poblano pepper, seeded and diced
1 corn on the cob, kernels removed from cob
2 medium, cooked chicken breasts, shredded
¼ cup prepared salsa (of your choice)
4 ounces sharp cheddar cheese, grated
salt and pepper to taste
16 (5 inch) flour tortillas
2 quarts vegetable oil for frying
Sriracha dipping sauce:
½ cup sour cream
2 tablespoons Sriracha
1 lime, zested and juiced
¼ teaspoon salt
Method:
1. Preheat oil to 375°F.
2. Pour olive oil in a sauté pan over medium-high heat. Sauté garlic, onion and poblano for 4 to 5 minutes. Season with salt and pepper. Add corn kernels and continue to sauté for 3 minutes.
3. Pour mixture over chicken and toss together. Add the prepared salsa and cheese and fold together until fully incorporated. Season with salt and pepper.
4. Place a small amount of the filling into the center of each tortilla and fold up like a burrito and place onto a baking sheet, seam side down.
5. Holding the chimichangas together with tongs, carefully place and hold in the oil, for 2 minutes. Gently release the chimichanga from the tongs and continue to fry for 3 to 5 minutes or until golden brown. Drain on paper towels.
6. For sauce: Place the ingredients into a small bowl and whisk together until fully incorporated. Serve with hot chimichangas.
Thursday, February 9, 2012
Beer-Battered Tofu Sticks
These sound tasty - I doubt the rest of the family will eat them, being tofu and all, but I'll enjoy them!
Ingredients:
Tofu Sticks:
1 (14-ounce) package extra firm tofu
¾ cup all-purpose flour
¾ cup beer (preferably ale)
1½ cups panko
1½ teaspoons salt
¾ teaspoon paprika
¼ rounded teaspoon black pepper
canola oil for the pan
Ranch Dressing:
1 cup imitation mayonnaise (I use Vegenaise)
1/3 cup imitation sour cream
¼ cup unsweetened almond milk
1 tablespoon lemon juice
1 tablespoon dried chives
1 tablespoon dried parsley
1 teaspoon dried dill
1 teaspoon garlic powder
1 teaspoon garlic salt
1 teaspoon onion powder
½ teaspoon dry mustard
Method:
1. Drain tofu and wrap in a towel. Press excess water out of tofu by placing a couple of plates on top of it and allowing to sit for 15 minutes.
2. Meanwhile, prepare the ranch dressing by combining all ingredients in a bowl. Mix until thoroughly combined. Set aside.
3. Cut tofu into ¾” wide sticks. Pat dry. In a small mixing bowl, mix together flour and beer until smooth. In a separate bowl, mix together panko, salt, paprika and pepper.
4. Heat 2 tablespoons canola oil in a large frying pan over medium-high heat. Dip each tofu stick into the wet mixture, then the dry mixture, turning to coat all sides. Carefully place into preheated pan and fry until golden brown on all sides. Add additional oil if needed. Using a slotted spatula, remove the tofu sticks and place on a couple of paper towels to remove excess oil. Repeat until all tofu sticks have been prepared. Serve with ranch dressing.
Ingredients:
Tofu Sticks:
1 (14-ounce) package extra firm tofu
¾ cup all-purpose flour
¾ cup beer (preferably ale)
1½ cups panko
1½ teaspoons salt
¾ teaspoon paprika
¼ rounded teaspoon black pepper
canola oil for the pan
Ranch Dressing:
1 cup imitation mayonnaise (I use Vegenaise)
1/3 cup imitation sour cream
¼ cup unsweetened almond milk
1 tablespoon lemon juice
1 tablespoon dried chives
1 tablespoon dried parsley
1 teaspoon dried dill
1 teaspoon garlic powder
1 teaspoon garlic salt
1 teaspoon onion powder
½ teaspoon dry mustard
Method:
1. Drain tofu and wrap in a towel. Press excess water out of tofu by placing a couple of plates on top of it and allowing to sit for 15 minutes.
2. Meanwhile, prepare the ranch dressing by combining all ingredients in a bowl. Mix until thoroughly combined. Set aside.
3. Cut tofu into ¾” wide sticks. Pat dry. In a small mixing bowl, mix together flour and beer until smooth. In a separate bowl, mix together panko, salt, paprika and pepper.
4. Heat 2 tablespoons canola oil in a large frying pan over medium-high heat. Dip each tofu stick into the wet mixture, then the dry mixture, turning to coat all sides. Carefully place into preheated pan and fry until golden brown on all sides. Add additional oil if needed. Using a slotted spatula, remove the tofu sticks and place on a couple of paper towels to remove excess oil. Repeat until all tofu sticks have been prepared. Serve with ranch dressing.
Wednesday, February 8, 2012
Potato and Onion Soup
This recipe comes from my friend Becky's uncle, and she claims it's the best potato and onion soup - it sounds delicious, so I'll give it a whirl and see how it comes out! Thanks for sharing your recipe, Rowan.
Ingredients:
4-5 large onions
4-5 large potatoes
olive oil (enough to lightly fry the onion - about ¼ cup)
vegetable or chicken stock powder - 3 or 4 teaspoons
1-2 tsp garlic
1 heaped tsp black pepper
2 tbsp parsley
1 heaped tsp french onion soup powder
A sprinkling of whatever other herbs and spices you may fancy - ie. basil, oregano etc.
Method:
1. Slice onion and put in a large deep saucepan. Lightly fry with olive oil.
2. Dice potato and add to onion and olive oil. Add sufficient water to thoroughly cover onion and potato.
3. Add stock powder, pepper, garlic, parsley, onion soup powder and other herbs/spices.
4. Bring to the boil and then reduce to a high simmer. Cook until potatoes and onions are soft and mushy.
5. Remove from stove and use a barmix (stick blender) and blend thoroughly. Salt to flavour of desired. The end result should be creamy.
Ingredients:
4-5 large onions
4-5 large potatoes
olive oil (enough to lightly fry the onion - about ¼ cup)
vegetable or chicken stock powder - 3 or 4 teaspoons
1-2 tsp garlic
1 heaped tsp black pepper
2 tbsp parsley
1 heaped tsp french onion soup powder
A sprinkling of whatever other herbs and spices you may fancy - ie. basil, oregano etc.
Method:
1. Slice onion and put in a large deep saucepan. Lightly fry with olive oil.
2. Dice potato and add to onion and olive oil. Add sufficient water to thoroughly cover onion and potato.
3. Add stock powder, pepper, garlic, parsley, onion soup powder and other herbs/spices.
4. Bring to the boil and then reduce to a high simmer. Cook until potatoes and onions are soft and mushy.
5. Remove from stove and use a barmix (stick blender) and blend thoroughly. Salt to flavour of desired. The end result should be creamy.
Tuesday, February 7, 2012
Coconut Chicken
This sounds like a nice variation on crumbed chicken - I'll give it a go, and see how it turns out.
Ingredients:
6 (about 12 oz) chicken tenderloins
6 tbsp shredded coconut
1/4 cup panko crumbs
2 tbsp crushed cornflake crumbs
1/3 cup egg substitute or egg whites
pinch salt
olive oil spray
Method:
1. Combine coconut flakes, panko, cornflake crumbs and salt in a bowl. Put egg whites or egg beaters in another bowl.
2. Lightly season chicken with salt. Dip the chicken in the egg, then in the coconut crumb mixture. Place chicken on a cookie sheet lined with parchment for easy cleanup. Lightly spray with olive oil spray and bake for 30 minutes turning halfway, or until chicken is cooked through.
3. Serve with a green salad.
Ingredients:
6 (about 12 oz) chicken tenderloins
6 tbsp shredded coconut
1/4 cup panko crumbs
2 tbsp crushed cornflake crumbs
1/3 cup egg substitute or egg whites
pinch salt
olive oil spray
Method:
1. Combine coconut flakes, panko, cornflake crumbs and salt in a bowl. Put egg whites or egg beaters in another bowl.
2. Lightly season chicken with salt. Dip the chicken in the egg, then in the coconut crumb mixture. Place chicken on a cookie sheet lined with parchment for easy cleanup. Lightly spray with olive oil spray and bake for 30 minutes turning halfway, or until chicken is cooked through.
3. Serve with a green salad.
Monday, February 6, 2012
Lemon Blueberry Jam
I've never tried making jam before, but this one seems pretty straightforward, so I think I'll give it a go.
Ingredients:
4 cups fresh blueberries
2 cups sugar
1 package lemon jelly
2 t. pectin powder
Method:
1. Mash up the blueberries either through a food processor or with a potato masher for a chunkier jam.
2. Place the blueberries in a medium saucepan, add the sugar and cook on medium heat until it boils, stir constantly.
3. Simmer on low for about 20 minutes and then add the lemon jelly and pectin powder. Cook until powder has dissolved and remove from heat.
4. Pour mixture into seal-able jars and place in the refrigerator to cool and thicken.
Ingredients:
4 cups fresh blueberries
2 cups sugar
1 package lemon jelly
2 t. pectin powder
Method:
1. Mash up the blueberries either through a food processor or with a potato masher for a chunkier jam.
2. Place the blueberries in a medium saucepan, add the sugar and cook on medium heat until it boils, stir constantly.
3. Simmer on low for about 20 minutes and then add the lemon jelly and pectin powder. Cook until powder has dissolved and remove from heat.
4. Pour mixture into seal-able jars and place in the refrigerator to cool and thicken.
Sunday, February 5, 2012
Low Fat Baked Onion Rings
Yum! I'm thinking I might have to try this with squid rings as well...
Ingredients:
1 medium onion, sliced into 1/4 inch rings
2 1/4 cups low fat buttermilk
1/2 cup panko bread crumbs
1/4 cup Italian seasoned whole wheat bread crumbs
1/4 cup crushed corn flake crumbs
salt to taste
olive oil baking spray
Method:
1. Place slices of onion in a shallow dish. Pour the buttermilk over the top and let them soak for about 1 - 2 hours, refrigerated.
2. Preheat oven to 230 degrees C. Line baking sheet with parchment paper or foil.
3. Combine panko, bread crumbs and corn flakes and place half of the crumbs in a large dish, season with salt. Reserve the rest for when the first batch is used up. This should help avoid clumping and they should stick better to the onions.
4. Dip each soaked onion ring into the crumb mixture; coat well. Place rings onto two cookie sheets. Lightly spray with oil. Bake about 12 minutes or until golden brown. Serve immediately.
Ingredients:
1 medium onion, sliced into 1/4 inch rings
2 1/4 cups low fat buttermilk
1/2 cup panko bread crumbs
1/4 cup Italian seasoned whole wheat bread crumbs
1/4 cup crushed corn flake crumbs
salt to taste
olive oil baking spray
Method:
1. Place slices of onion in a shallow dish. Pour the buttermilk over the top and let them soak for about 1 - 2 hours, refrigerated.
2. Preheat oven to 230 degrees C. Line baking sheet with parchment paper or foil.
3. Combine panko, bread crumbs and corn flakes and place half of the crumbs in a large dish, season with salt. Reserve the rest for when the first batch is used up. This should help avoid clumping and they should stick better to the onions.
4. Dip each soaked onion ring into the crumb mixture; coat well. Place rings onto two cookie sheets. Lightly spray with oil. Bake about 12 minutes or until golden brown. Serve immediately.
Saturday, February 4, 2012
Pepperoni Pizza Monkeybread
This looks too good not to include a photo - I'm definitely going to be trying it out, and soon!
Ingredients:
2 cloves of garlic, thinly sliced
4 Tbsp butter
2 lbs pizza dough
6 oz mozzarella cheese, cut into small cubes (you'll need ~48 pieces)
48 slices of Turkey pepperoni (from 1 package)
2-3 cups marinara sauce, warmed, for serving
Method:
1. Heat garlic and butter over medium heat just until the garlic begins to brown. Remove from heat and let sit.
2. Lightly brush the inside of a bundt pan (or other oven-safe dish) with garlic butter.
3. Pull off large marble-sized balls of dough and flatten (a kitchen scale makes this very easy). Top with a slice of pepperoni and a cube of mozzarella.
4. Pepperoni Pizza Monkey Bread Wrap the dough around the pepperoni and cheese, pinching well to seal.
5. Very lightly brush the pizza ball with garlic butter and place into the bundt pan (I dabbed the pizza balls on a butter-dipped silicon brush to keep butter use low - there will be 1+ Tbsp leftover - and my hands butter free. Buttery hands make it hard to get the pizza balls to seal).
6. Repeat until all of the dough is used.
7. Cover and let sit for 30 minutes, while preheating the oven to 400.
8. Bake for ~35 minutes, until the top is very brown.
9. Remove from the oven and let sit for 10 minutes.
10.Turn out onto a platter and serve with warmed marinara sauce for dipping.
Ingredients:
2 cloves of garlic, thinly sliced
4 Tbsp butter
2 lbs pizza dough
6 oz mozzarella cheese, cut into small cubes (you'll need ~48 pieces)
48 slices of Turkey pepperoni (from 1 package)
2-3 cups marinara sauce, warmed, for serving
Method:
1. Heat garlic and butter over medium heat just until the garlic begins to brown. Remove from heat and let sit.
2. Lightly brush the inside of a bundt pan (or other oven-safe dish) with garlic butter.
3. Pull off large marble-sized balls of dough and flatten (a kitchen scale makes this very easy). Top with a slice of pepperoni and a cube of mozzarella.
4. Pepperoni Pizza Monkey Bread Wrap the dough around the pepperoni and cheese, pinching well to seal.
5. Very lightly brush the pizza ball with garlic butter and place into the bundt pan (I dabbed the pizza balls on a butter-dipped silicon brush to keep butter use low - there will be 1+ Tbsp leftover - and my hands butter free. Buttery hands make it hard to get the pizza balls to seal).
6. Repeat until all of the dough is used.
7. Cover and let sit for 30 minutes, while preheating the oven to 400.
8. Bake for ~35 minutes, until the top is very brown.
9. Remove from the oven and let sit for 10 minutes.
10.Turn out onto a platter and serve with warmed marinara sauce for dipping.
Friday, February 3, 2012
Barbecue-Flavoured Popcorn
I don't know if this really sounds like it appeals, but I'm willing to give it a go!
Ingredients:
2 teaspoons sweet paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon onion salt
1/4 cup vegetable oil
1/2 cup popping corn
Method:
1. Combine paprika, oregano, thyme, onion salt and half the oil in a bowl.
2. Heat remaining oil in a saucepan over medium heat. Add 2 pieces of popping corn. Oil is hot enough when corn turns slowly in a circle.
3. Add remaining corn. Cover pan tightly. Shake pan when corn starts popping. Remove from heat when corn stops popping. Transfer popcorn to a bowl. Discard unpopped corn. Add paprika mixture. Toss to combine. Cool.
Ingredients:
2 teaspoons sweet paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon onion salt
1/4 cup vegetable oil
1/2 cup popping corn
Method:
1. Combine paprika, oregano, thyme, onion salt and half the oil in a bowl.
2. Heat remaining oil in a saucepan over medium heat. Add 2 pieces of popping corn. Oil is hot enough when corn turns slowly in a circle.
3. Add remaining corn. Cover pan tightly. Shake pan when corn starts popping. Remove from heat when corn stops popping. Transfer popcorn to a bowl. Discard unpopped corn. Add paprika mixture. Toss to combine. Cool.
Thursday, February 2, 2012
Brazilian Cheese Bread
Another recipe I've stumbled upon on Pinterest, and it looks amazing!
Ingredients:
1 egg
1/3 cup oil (olive, vegetable)
2/3 cup milk
Scant 1 1/2 cups (170 grams) tapioca flour
1/2 cup (packed, about 66 grams) grated cheese, your preference. I preferred parmesan.
1 teaspoon of salt (or more to taste)
Method:
1. Preheat oven to 400 degrees F.
2. Combine all ingredients in blender, blend until smooth.
3. Pour into greased mini-muffin tins, filling each tin about 3/4 of the way full.
4. Bake for 15-20 minutes or until lightly browned on top (I did about 16 minutes).
5. If using garlic topping continue below
Garlic Topping:
Ingredients:
1/2 cup unsalted butter
3 tablespoons minced garlic, preferably fresh
1 tablespoon olive oil
1/4 cup grated Pecorino Romano cheese
2 tablespoons chopped fresh parsley (dry works fine)
You definitely want to prepare this up to the melting stage (first stage) before putting the breads in the oven or you’ll run out of time.
Method:
1. Melt butter with garlic in small saucepan over low heat for 4-5 minutes or until garlic is tender and fragrant. Cover and put aside-keep warm.
2. When bread is finished, add romano and parsley to saucepan, stir well, and drizzle topping onto breads. (I painted it on with my silicon brush. You can also toss it in a bowl or plastic container). DON’T use all the topping or your rolls will be sickeningly buttery and garlicky. You could probably cut this recipe in half, but I like to have extra for dipping Just add the topping to taste.
Ingredients:
1 egg
1/3 cup oil (olive, vegetable)
2/3 cup milk
Scant 1 1/2 cups (170 grams) tapioca flour
1/2 cup (packed, about 66 grams) grated cheese, your preference. I preferred parmesan.
1 teaspoon of salt (or more to taste)
Method:
1. Preheat oven to 400 degrees F.
2. Combine all ingredients in blender, blend until smooth.
3. Pour into greased mini-muffin tins, filling each tin about 3/4 of the way full.
4. Bake for 15-20 minutes or until lightly browned on top (I did about 16 minutes).
5. If using garlic topping continue below
Garlic Topping:
Ingredients:
1/2 cup unsalted butter
3 tablespoons minced garlic, preferably fresh
1 tablespoon olive oil
1/4 cup grated Pecorino Romano cheese
2 tablespoons chopped fresh parsley (dry works fine)
You definitely want to prepare this up to the melting stage (first stage) before putting the breads in the oven or you’ll run out of time.
Method:
1. Melt butter with garlic in small saucepan over low heat for 4-5 minutes or until garlic is tender and fragrant. Cover and put aside-keep warm.
2. When bread is finished, add romano and parsley to saucepan, stir well, and drizzle topping onto breads. (I painted it on with my silicon brush. You can also toss it in a bowl or plastic container). DON’T use all the topping or your rolls will be sickeningly buttery and garlicky. You could probably cut this recipe in half, but I like to have extra for dipping Just add the topping to taste.
Wednesday, February 1, 2012
No Bake Nutella Cheesecake
It's got Nutella in the title... it's gotta be good, right?!
Ingredients:
For the Crust:
12 Oreo Cookies, crushed into crumbs
3 tablespoons unsalted butter, melted
For the Filling:
1 (8 ounce) package cream cheese, softened
2/3 cup Nutella
1 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed
For the Garnish:
whipped topping, optional
chocolate shavings, optional
toasted, chopped hazelnuts, optional
Method:
1. In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
2. In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.
3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
4. If desired, garnish with additional whipped topping, chocolate shavings, and/or toasted, chopped hazelnuts.
Ingredients:
For the Crust:
12 Oreo Cookies, crushed into crumbs
3 tablespoons unsalted butter, melted
For the Filling:
1 (8 ounce) package cream cheese, softened
2/3 cup Nutella
1 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed
For the Garnish:
whipped topping, optional
chocolate shavings, optional
toasted, chopped hazelnuts, optional
Method:
1. In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
2. In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.
3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
4. If desired, garnish with additional whipped topping, chocolate shavings, and/or toasted, chopped hazelnuts.
Tuesday, January 31, 2012
77 Kid Friendly Healthy Snacks
Amy over at Serving Pink Lemonade has compiled this fantastic list of healthy snacks for her family, and it was too good not to share here.
The annotations on the list are hers - and the links were provided by her too (although I'll put each one up here separately as I get around to trying them, too).
--------------------------
With the new year in full swing I'm renewing my resolution to feed my family healthy foods. To help me with my goal I've come up with a list of 77 healthy snacks to keep good food in our tummies when we're getting the munchies. I've tried to compile my list using mostly whole foods and as little processed food as possible. I know everyone has a different definition of healthy so keep in mind that this list is made up according to my definition.
And here they are:
1. Apple slices (My kids love apples more than just about anything.)
2. Home popped popcorn (We love to pop ours with coconut oil. Yum.)
3. Celery sticks
4. Hummus and veggies
5. Tuna on crackers
6. String cheese
7. Roasted pumpkin seeds or squash seeds ( I love this recipe.)
8. Applesauce
9. Frozen grapes (These are super popular in the summer at our house. It allows you to stock up when grapes are on sale without them going bad before they can get eaten.)
10. Almonds
11. Craisins
12. Olives
13. Guacamole and chips (Homemade guacamole is easy. Just mash up an avocado and stir in a dash of salt, garlic powder and some dried minced onions. Refrigerate for 30 minutes.)
14. Clementines (These are my favorite citrus to buy because the kids can peel them themselves)
15. Quick fruit smoothie (frozen berries, ripe banana, yogurt)
16. Hard boiled egg
17. Roasted chickpeas
18. Cottage cheese with peaches
19. Cinnamon raisin almond balls (These are quick and easy to make and incredibly delicious. I highly recommend giving them a try!)
20. Fruit leather (We love to make our own using a dehydrator)
21. Crackers and cheese
22. Mini fruit salad (Strawberries, kiwi, blackberries)
23. Dip banana slices in yogurt, roll in coconut and freeze
24. Cantaloupe
25. Apple slices with nut butter, cinnamon, and raisins
26. Yogurt
27. Chips and salsa
28. Whole wheat bread spread with nut butter
29. One ingredient banana ice cream
30. Kefir smoothie
31. Pineapple (Love pineapple)
32. Homemade popsicle (Blend together frozen berries, yogurt and banana, pour into molds, freeze.)
33. Granola
34. Raisins
35. Nectarine
36. Baked cheese crisps
37. Parfait (Yogurt, strawberries, granola)
38. Pickles
39. Homemade Larabar
40. Carrot sticks
41. Grapefruit (My son loves his grapefruit)
42. Cucumber slices
43. No-bake energy bites
44. Grilled cheese sandwich
45. Crackers spread with nut butter
46. Frozen banana bites
47. Trail mix (Make your own by throwing together craisins, almonds, sunflower seeds, and dried blueberries or cherries)
48. Dried apricots
49. Tropical smoothie (Mango, pineapple, strawberries, yogurt)
50. Apple chips
51. Broccoli florets
52. Fruit sushi
53. Blueberries (I love this bite size snack for little mouths)
54. Fruit kabob
55. Baked potato
56. Pink hummus and veggies
57. Frozen pineapple
58. Dried fruit mix
59. Pistachios
60. Kale chips
61. Beef jerky
62. Yogurt frozen
63. Homemade graham crackers
64. Banana (This is my favorite quick snack when I'm hungry)
65. Frozen applesauce slushy
66. Pears sprinkled with cinnamon (My daughter loves this)
67. Oven roasted fries
68. Granola Bars
69. Yogurt bites (You can make your own if you own a dehydrator)
70. Cheese slices
71. Spinach artichoke dip and crackers
72. Watermelon (For added fun, cut into shapes with cookie cutters)
73. Kiwi (Cut in half and scoop out with a spoon)
74. Orange slices
75. Toast
76. Zucchini chips
77. Tortilla and cheese
So . . . what would you add to the list?
What are your go-to healthy snacks?
The annotations on the list are hers - and the links were provided by her too (although I'll put each one up here separately as I get around to trying them, too).
--------------------------
With the new year in full swing I'm renewing my resolution to feed my family healthy foods. To help me with my goal I've come up with a list of 77 healthy snacks to keep good food in our tummies when we're getting the munchies. I've tried to compile my list using mostly whole foods and as little processed food as possible. I know everyone has a different definition of healthy so keep in mind that this list is made up according to my definition.
And here they are:
1. Apple slices (My kids love apples more than just about anything.)
2. Home popped popcorn (We love to pop ours with coconut oil. Yum.)
3. Celery sticks
4. Hummus and veggies
5. Tuna on crackers
6. String cheese
7. Roasted pumpkin seeds or squash seeds ( I love this recipe.)
8. Applesauce
9. Frozen grapes (These are super popular in the summer at our house. It allows you to stock up when grapes are on sale without them going bad before they can get eaten.)
10. Almonds
11. Craisins
12. Olives
13. Guacamole and chips (Homemade guacamole is easy. Just mash up an avocado and stir in a dash of salt, garlic powder and some dried minced onions. Refrigerate for 30 minutes.)
14. Clementines (These are my favorite citrus to buy because the kids can peel them themselves)
15. Quick fruit smoothie (frozen berries, ripe banana, yogurt)
16. Hard boiled egg
17. Roasted chickpeas
18. Cottage cheese with peaches
19. Cinnamon raisin almond balls (These are quick and easy to make and incredibly delicious. I highly recommend giving them a try!)
20. Fruit leather (We love to make our own using a dehydrator)
21. Crackers and cheese
22. Mini fruit salad (Strawberries, kiwi, blackberries)
23. Dip banana slices in yogurt, roll in coconut and freeze
24. Cantaloupe
25. Apple slices with nut butter, cinnamon, and raisins
26. Yogurt
27. Chips and salsa
28. Whole wheat bread spread with nut butter
29. One ingredient banana ice cream
30. Kefir smoothie
31. Pineapple (Love pineapple)
32. Homemade popsicle (Blend together frozen berries, yogurt and banana, pour into molds, freeze.)
33. Granola
34. Raisins
35. Nectarine
36. Baked cheese crisps
37. Parfait (Yogurt, strawberries, granola)
38. Pickles
39. Homemade Larabar
40. Carrot sticks
41. Grapefruit (My son loves his grapefruit)
42. Cucumber slices
43. No-bake energy bites
44. Grilled cheese sandwich
45. Crackers spread with nut butter
46. Frozen banana bites
47. Trail mix (Make your own by throwing together craisins, almonds, sunflower seeds, and dried blueberries or cherries)
48. Dried apricots
49. Tropical smoothie (Mango, pineapple, strawberries, yogurt)
50. Apple chips
51. Broccoli florets
52. Fruit sushi
53. Blueberries (I love this bite size snack for little mouths)
54. Fruit kabob
55. Baked potato
56. Pink hummus and veggies
57. Frozen pineapple
58. Dried fruit mix
59. Pistachios
60. Kale chips
61. Beef jerky
62. Yogurt frozen
63. Homemade graham crackers
64. Banana (This is my favorite quick snack when I'm hungry)
65. Frozen applesauce slushy
66. Pears sprinkled with cinnamon (My daughter loves this)
67. Oven roasted fries
68. Granola Bars
69. Yogurt bites (You can make your own if you own a dehydrator)
70. Cheese slices
71. Spinach artichoke dip and crackers
72. Watermelon (For added fun, cut into shapes with cookie cutters)
73. Kiwi (Cut in half and scoop out with a spoon)
74. Orange slices
75. Toast
76. Zucchini chips
77. Tortilla and cheese
So . . . what would you add to the list?
What are your go-to healthy snacks?
Monday, January 30, 2012
Okonomiyaki
I love okonomiyaki - Japanese pizza/omelette - I remember my host family feeding it to me when I went to Japan on a school trip, and it's been my favourite Japanese meal ever since.
I usually make my recipe up when I do it, and include a bag of seafood marinara, but here's a recipe I found online.
Ingredients:
2 cup all purpose flour
1 1/4 cup dashi soup stock or water
4-6 eggs
1 - 1 1/2 lb cabbage, finely chopped
4-6 Tbsp chopped green onion
1/2-3/4 cup tenkasu (tempura flakes)
12-18 strips of thinly sliced pork or beef
vegetable oil
For toppings:
ao-nori (dried seaweed powder)
okonomiyaki sauce
mayonnaise
katsuobushi (dried bonito flakes) *optional
beni-shoga (pickled red ginger) *optional
Method:
1. Put flour in a large bowl. Pour dashi and mix to make batter.
2. Rest the batter for about an hour in the refrigerator.
3. To make one sheet of okonimiyaki, take out about 1/2 cup of the batter in another bowl. Mix about 1/4 lb of chopped cabbage, about 1 Tbsp of chopped green onion, and about 2 Tbsp of tempura flakes in the batter.
4. Add an egg in the batter and stir.
5. Heat an electric pan or skillet and oil lightly. Pour the batter in the pan and make a round shape. Cook for about 5-7 minutes.
6. Meanwhile, fry a couple slices of meat on the side and place the meat on top of the okonomiyaki. Flip the okonomiyaki and cook for about 5 minutes or until cooked through. Flip the okonomiyaki again and spread okonomiyaki sauce and mayonnaise on top.
7. Sprinkle aonori over the sauce. Sprinkle katsuobushi and beni-shoga if you like.
I usually make my recipe up when I do it, and include a bag of seafood marinara, but here's a recipe I found online.
Ingredients:
2 cup all purpose flour
1 1/4 cup dashi soup stock or water
4-6 eggs
1 - 1 1/2 lb cabbage, finely chopped
4-6 Tbsp chopped green onion
1/2-3/4 cup tenkasu (tempura flakes)
12-18 strips of thinly sliced pork or beef
vegetable oil
For toppings:
ao-nori (dried seaweed powder)
okonomiyaki sauce
mayonnaise
katsuobushi (dried bonito flakes) *optional
beni-shoga (pickled red ginger) *optional
Method:
1. Put flour in a large bowl. Pour dashi and mix to make batter.
2. Rest the batter for about an hour in the refrigerator.
3. To make one sheet of okonimiyaki, take out about 1/2 cup of the batter in another bowl. Mix about 1/4 lb of chopped cabbage, about 1 Tbsp of chopped green onion, and about 2 Tbsp of tempura flakes in the batter.
4. Add an egg in the batter and stir.
5. Heat an electric pan or skillet and oil lightly. Pour the batter in the pan and make a round shape. Cook for about 5-7 minutes.
6. Meanwhile, fry a couple slices of meat on the side and place the meat on top of the okonomiyaki. Flip the okonomiyaki and cook for about 5 minutes or until cooked through. Flip the okonomiyaki again and spread okonomiyaki sauce and mayonnaise on top.
7. Sprinkle aonori over the sauce. Sprinkle katsuobushi and beni-shoga if you like.
Sunday, January 29, 2012
Roasted Root Vegetable Pie
This sounds like a must-try!
Savory crust:
2 cups flour
1/2 teaspoon salt
2 tablespoons minced fresh herbs (thyme, parsley, chives)
1/2 cup unsalted butter, chilled and diced
1/4 cup cream cheese, chilled and diced
1 to 2 tablespoons milk, as needed
Filling vegetables:
2 1/2 cups pearl onions
1 cup peeled, diced winter squash
2 cups peeled, diced rutebaga
1 cup peeled diced white turnip
1 cup peeled, diced parsnips
1 cup diced leeks, washed and drained
2 cups peeled, diced celery root
2 cups sliced mushrooms
2 to 3 tablespoons olive or vegetable oil
salt and pepper to taste
Potato filling binder:
2 medium baking potatoes
2 large eggs
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 teaspoon dried thyme
1/2 to 1 teaspoon salt
Method:
1) For the crust: Whisk the flour, salt and herbs together in a medium bowl. Cut in the butter and cream cheese until the mixture is the texture of granola. Add the milk one tablespoon at a time until the dough comes together but is not soggy.
2) Pat the dough into a disk, wrap in plastic and refrigerate at least 30 minutes before rolling out.
3) To roast the vegetables for the filling. Preheat the oven to 425°F. Place the diced, chopped vegetables in a large bowl and drizzle them with the oil. Season with salt and pepper and toss all to coat.
4) Spread the vegetables out on a parchment or foil lined baking sheet and roast in the oven for about 45 to 60 minutes total, stirring well every 15 minutes. The veggies are ready when they are fork tender and caramelized on the edges. Set aside to cool.
5) While the vegetables are roasting, bake or boil the potatoes until they are soft and easily pierced with a fork. Peel, drain and mash the potatoes in a large bowl.
6) Mix the warm mashed potatoes, eggs, herbs, and seasoning together, then fold in the roasted, cooled vegetables.
7) To assemble: Roll the pie crust to a 12" to 14" circle. Drape the crust into a greased 9" or 10" pie pan. Trim and flute the crust edges and place the filling in the unbaked crust.
8) At this point the pie can be well wrapped and frozen for up to 4 weeks. If you are baking now, bake in a preheated 400°F oven for 15 minutes. Reduce the heat to 350°F and bake for another 25 to 30 minutes or until golden browned on top and the center is set.
9) If you have frozen the pie, you can bake it directly from the freezer at 350°F for 1 hour and 20 minutes. Be sure to check the edge of the crust and protect it from burning with a pie shield or foil.
Savory crust:
2 cups flour
1/2 teaspoon salt
2 tablespoons minced fresh herbs (thyme, parsley, chives)
1/2 cup unsalted butter, chilled and diced
1/4 cup cream cheese, chilled and diced
1 to 2 tablespoons milk, as needed
Filling vegetables:
2 1/2 cups pearl onions
1 cup peeled, diced winter squash
2 cups peeled, diced rutebaga
1 cup peeled diced white turnip
1 cup peeled, diced parsnips
1 cup diced leeks, washed and drained
2 cups peeled, diced celery root
2 cups sliced mushrooms
2 to 3 tablespoons olive or vegetable oil
salt and pepper to taste
Potato filling binder:
2 medium baking potatoes
2 large eggs
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 teaspoon dried thyme
1/2 to 1 teaspoon salt
Method:
1) For the crust: Whisk the flour, salt and herbs together in a medium bowl. Cut in the butter and cream cheese until the mixture is the texture of granola. Add the milk one tablespoon at a time until the dough comes together but is not soggy.
2) Pat the dough into a disk, wrap in plastic and refrigerate at least 30 minutes before rolling out.
3) To roast the vegetables for the filling. Preheat the oven to 425°F. Place the diced, chopped vegetables in a large bowl and drizzle them with the oil. Season with salt and pepper and toss all to coat.
4) Spread the vegetables out on a parchment or foil lined baking sheet and roast in the oven for about 45 to 60 minutes total, stirring well every 15 minutes. The veggies are ready when they are fork tender and caramelized on the edges. Set aside to cool.
5) While the vegetables are roasting, bake or boil the potatoes until they are soft and easily pierced with a fork. Peel, drain and mash the potatoes in a large bowl.
6) Mix the warm mashed potatoes, eggs, herbs, and seasoning together, then fold in the roasted, cooled vegetables.
7) To assemble: Roll the pie crust to a 12" to 14" circle. Drape the crust into a greased 9" or 10" pie pan. Trim and flute the crust edges and place the filling in the unbaked crust.
8) At this point the pie can be well wrapped and frozen for up to 4 weeks. If you are baking now, bake in a preheated 400°F oven for 15 minutes. Reduce the heat to 350°F and bake for another 25 to 30 minutes or until golden browned on top and the center is set.
9) If you have frozen the pie, you can bake it directly from the freezer at 350°F for 1 hour and 20 minutes. Be sure to check the edge of the crust and protect it from burning with a pie shield or foil.
Saturday, January 28, 2012
Chinese BBQ Pork Buns
Hubby's been telling me for a while that he wants us to learn to make these at home, so here's a recipe that we're going to try out.
Ingredients:
1 cup char siu, chopped finely
1 green onion, sliced finely
1 teaspoon dark soy sauce
1 teaspoon light soy sauce
1 tablespoon hoisin sauce
1 teaspoon honey
1 teaspoon xiao hsing wine
1/4 teaspoon sesame oil
1/8 teaspoon Chinese five spice
1 batch dough (see below)
Method:
1. Mix the char siu, green onions, dark soy sauce, light soy sauce, hoisin sauce, honey, xiao hsing wine, sesame oil, Chinese five spice.
2. Roll the dough into a log and cut it into 12 equally sized pieces.
3. Roll each piece into a ball, flatten and place a tablespoon of filling into the center. Pinch the dough on both sides then pinch the dough on the top and bottom. Pull the four pinches up to the center and given them a little twist.
4. Place the balls on squares of wax paper, cover and let rise for 30 minutes.
5. Place the balls into a steamer, without touching each other, and steam for 10 minutes.
Char Siu Bao Dough
A dough to make light and airy buns whether steamed or baked.
Ingredients:
1/3 cup water, lukewarm
1/3 cup flour
1 package active dry yeast
2 teaspoons sugar
1 cup flour
3/4 cup cake flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 tablespoon oil
~1/2 cup water (lukewarm)
1 teaspoon baking powder
Method:
1. Mix the water, flour, yeast, and sugar in a large bowl and let it sit for 30 minutes.
2. Add the flours, baking powder, salt, sugar and oil.
3. Mix while slowly pouring in the water until it just forms a dough.
4. Knead the dough until smooth, about 3-5 minutes.
5. Place the dough back in the bowl, cover with plastic wrap and let it rise for 3-4 hours.
6. Sprinkle the baking powder over the dough and knead it well.
Ingredients:
1 cup char siu, chopped finely
1 green onion, sliced finely
1 teaspoon dark soy sauce
1 teaspoon light soy sauce
1 tablespoon hoisin sauce
1 teaspoon honey
1 teaspoon xiao hsing wine
1/4 teaspoon sesame oil
1/8 teaspoon Chinese five spice
1 batch dough (see below)
Method:
1. Mix the char siu, green onions, dark soy sauce, light soy sauce, hoisin sauce, honey, xiao hsing wine, sesame oil, Chinese five spice.
2. Roll the dough into a log and cut it into 12 equally sized pieces.
3. Roll each piece into a ball, flatten and place a tablespoon of filling into the center. Pinch the dough on both sides then pinch the dough on the top and bottom. Pull the four pinches up to the center and given them a little twist.
4. Place the balls on squares of wax paper, cover and let rise for 30 minutes.
5. Place the balls into a steamer, without touching each other, and steam for 10 minutes.
Char Siu Bao Dough
A dough to make light and airy buns whether steamed or baked.
Ingredients:
1/3 cup water, lukewarm
1/3 cup flour
1 package active dry yeast
2 teaspoons sugar
1 cup flour
3/4 cup cake flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 tablespoon oil
~1/2 cup water (lukewarm)
1 teaspoon baking powder
Method:
1. Mix the water, flour, yeast, and sugar in a large bowl and let it sit for 30 minutes.
2. Add the flours, baking powder, salt, sugar and oil.
3. Mix while slowly pouring in the water until it just forms a dough.
4. Knead the dough until smooth, about 3-5 minutes.
5. Place the dough back in the bowl, cover with plastic wrap and let it rise for 3-4 hours.
6. Sprinkle the baking powder over the dough and knead it well.
Friday, January 27, 2012
Potato Crisps - Microwave-Style
I'm intrigued by this - I'll be giving it a go very soon!
Ingredients:
1 tablespoon vegetable oil
1 potato, sliced paper thin (peel optional)
1/2 teaspoon salt, or to taste
Method:
1. Pour the vegetable oil into a plastic bag (a produce bag works well). Add the potato slices, and shake to coat.
2. Coat a large dinner plate lightly with oil or cooking spray. Arrange potato slices in a single layer on the dish.
3. Cook in the microwave for 3 to 5 minutes, or until lightly browned (if not browned, they will not become crisp). Times will vary depending on the power of your microwave. Remove chips from plate, and toss with salt (or other seasonings). Let cool. Repeat process with the remaining potato slices. You will not need to keep oiling the plate.
Ingredients:
1 tablespoon vegetable oil
1 potato, sliced paper thin (peel optional)
1/2 teaspoon salt, or to taste
Method:
1. Pour the vegetable oil into a plastic bag (a produce bag works well). Add the potato slices, and shake to coat.
2. Coat a large dinner plate lightly with oil or cooking spray. Arrange potato slices in a single layer on the dish.
3. Cook in the microwave for 3 to 5 minutes, or until lightly browned (if not browned, they will not become crisp). Times will vary depending on the power of your microwave. Remove chips from plate, and toss with salt (or other seasonings). Let cool. Repeat process with the remaining potato slices. You will not need to keep oiling the plate.
Thursday, January 26, 2012
Falafel
This recipe is borrowed from Closet Cooking, which is quickly becoming one of my favourite recipe sites!
Ingredients:
1 cup dried chickpeas/garbanzo beans, soaked in cold water overnight
1 small onion, diced
2 cloves garlic
1/4 cup cilantro, chopped
1/4 cup parsley, chopped
1 teaspoon coriander seeds, toasted and ground
1 teaspoon cumin seeds, toasted and ground
1 lemon, zest
2 tablespoons whole wheat flour
1/2 teaspoon baking soda
cayenne to taste
salt and pepper to taste
Method:
1. Pulse the drained chickpeas, onion, garlic, cilantro, parsley, coriander, cumin and lemon zest until it forms a coarse meal.
2. Sprinkle in the flour and baking soda and pulse a few times to combine, then test the mixture to make sure that it holds together adding more flour until it does.
3. Refrigerate the mixture in a covered container for a few hours.
4. Form the mixture into balls or patties.
5. Heat oil in pan to 350F, fry the balls in small batches until golden brown, about 4-6 minutes and set aside on paper towels to drain.
Ingredients:
1 cup dried chickpeas/garbanzo beans, soaked in cold water overnight
1 small onion, diced
2 cloves garlic
1/4 cup cilantro, chopped
1/4 cup parsley, chopped
1 teaspoon coriander seeds, toasted and ground
1 teaspoon cumin seeds, toasted and ground
1 lemon, zest
2 tablespoons whole wheat flour
1/2 teaspoon baking soda
cayenne to taste
salt and pepper to taste
Method:
1. Pulse the drained chickpeas, onion, garlic, cilantro, parsley, coriander, cumin and lemon zest until it forms a coarse meal.
2. Sprinkle in the flour and baking soda and pulse a few times to combine, then test the mixture to make sure that it holds together adding more flour until it does.
3. Refrigerate the mixture in a covered container for a few hours.
4. Form the mixture into balls or patties.
5. Heat oil in pan to 350F, fry the balls in small batches until golden brown, about 4-6 minutes and set aside on paper towels to drain.
Wednesday, January 25, 2012
Bacon- Wrapped Scallops with Spicy Cilantro-Mayonnaise
Apparently these make a wonderful appetizer, but also are great to nibble as a light dinner. I think they'd be great for any meal, just quietly.
Ingredients:
Spicy- Cilantro Mayonnaise:
3/4 cup mayonnaise
1 1/2 tablespoons ground chili paste
1 medium lime, juiced
1 tablespoon finely chopped cilantro
Scallops:
1 1/2 pounds scallops, rinsed and dried
3/4 to 1 pound thin sliced bacon (not center cut), strips cut in half crosswise
sea salt & freshly ground black pepperlarge lettuce leaves, for serving
lettuce leaves, for serving
Method:
1. Prepare the spicy cilantro mayo: In a medium bowl, combine mayonnaise, hot chili paste, lime juice and cilantro; stir well. Cover and refrigerate until ready to serve.
2. Prepare the scallops: Preheat your oven broiler. Spray a rimmed baking sheet with nonstick spray. Wrap each scallop with a piece of bacon and secure with a wooden toothpick. Place the bacon-wrapped scallops onto the prepared baking sheet and season them with salt and pepper. Cook them under the broiler for about 15 to 20 minutes, or until the bacon is cooked through- turning once mid-way through.
3. To serve, line a large platter with lettuce leaves and place the bacon-wrapped scallops on top. Serve with a dish of the spicy mayonnaise for dipping.
Tips:
*The number of scallops this recipe will yield depends entirely on the size of your scallops. I like to use large scallops. They shrink a little bit during the broiling process, but they make a nice and hearty appetizer. Tiny scallops just aren't very exciting.
*Ground chili paste can usually be found in your market's Asian product's aisle (I used one called Sambal Oelek). If you have something similar- maybe another spicy sauce, try substituting that (just add a little at a time until you reach your desired level of heat).
*Make ahead tip: Make the sauce ahead of time and refrigerate. Wrap all of your scallops and refrigerate, then just put them under the broiler when you're ready to serve!
Ingredients:
Spicy- Cilantro Mayonnaise:
3/4 cup mayonnaise
1 1/2 tablespoons ground chili paste
1 medium lime, juiced
1 tablespoon finely chopped cilantro
Scallops:
1 1/2 pounds scallops, rinsed and dried
3/4 to 1 pound thin sliced bacon (not center cut), strips cut in half crosswise
sea salt & freshly ground black pepperlarge lettuce leaves, for serving
lettuce leaves, for serving
Method:
1. Prepare the spicy cilantro mayo: In a medium bowl, combine mayonnaise, hot chili paste, lime juice and cilantro; stir well. Cover and refrigerate until ready to serve.
2. Prepare the scallops: Preheat your oven broiler. Spray a rimmed baking sheet with nonstick spray. Wrap each scallop with a piece of bacon and secure with a wooden toothpick. Place the bacon-wrapped scallops onto the prepared baking sheet and season them with salt and pepper. Cook them under the broiler for about 15 to 20 minutes, or until the bacon is cooked through- turning once mid-way through.
3. To serve, line a large platter with lettuce leaves and place the bacon-wrapped scallops on top. Serve with a dish of the spicy mayonnaise for dipping.
Tips:
*The number of scallops this recipe will yield depends entirely on the size of your scallops. I like to use large scallops. They shrink a little bit during the broiling process, but they make a nice and hearty appetizer. Tiny scallops just aren't very exciting.
*Ground chili paste can usually be found in your market's Asian product's aisle (I used one called Sambal Oelek). If you have something similar- maybe another spicy sauce, try substituting that (just add a little at a time until you reach your desired level of heat).
*Make ahead tip: Make the sauce ahead of time and refrigerate. Wrap all of your scallops and refrigerate, then just put them under the broiler when you're ready to serve!
Tuesday, January 24, 2012
Mapo Tofu
I found this link over at Closet Cooking, and it sounds like it might be worth trying out one day soon.
Ingredients:
1 pound ground pork
1 teaspoon sesame oil
2 tablespoons garlic (chopped)
2 tablespoons ginger (chopped)
1 tablespoon fermented black beans (soaked in water for 20 minutes and chopped)
2 tablespoons chili bean paste
2 tablespoons chili sauce (or to taste)
1 tablespoon Sichuan peppercorns (toasted & ground)
2 tablespoons soy sauce
1/2 cup chicken stock
1 pound firm tofu (cut into 1/2 inch cubes)
1 bunch green onions (chopped)
Method:
1. Brown the pork in a pan and set aside.
2. Heat the oil in the pan.
3. Add the garlic and ginger and saute until fragrant, about 1 minute.
4. Add fermented black beans, chili bean paste, chili sauce, Sichuan peppercorns, soy sauce, and chicken stock and simmer for 5-7 minutes.
5. Add the tofu and cook until the tofu is warm.
6. Serve and garnish with green onion.
Ingredients:
1 pound ground pork
1 teaspoon sesame oil
2 tablespoons garlic (chopped)
2 tablespoons ginger (chopped)
1 tablespoon fermented black beans (soaked in water for 20 minutes and chopped)
2 tablespoons chili bean paste
2 tablespoons chili sauce (or to taste)
1 tablespoon Sichuan peppercorns (toasted & ground)
2 tablespoons soy sauce
1/2 cup chicken stock
1 pound firm tofu (cut into 1/2 inch cubes)
1 bunch green onions (chopped)
Method:
1. Brown the pork in a pan and set aside.
2. Heat the oil in the pan.
3. Add the garlic and ginger and saute until fragrant, about 1 minute.
4. Add fermented black beans, chili bean paste, chili sauce, Sichuan peppercorns, soy sauce, and chicken stock and simmer for 5-7 minutes.
5. Add the tofu and cook until the tofu is warm.
6. Serve and garnish with green onion.
Monday, January 23, 2012
Knobbly Mince variation
For those of you that got the wee beef and lamb recipe book when your littlies started on solids, this is a variation on the Knobbly Mince recipe that's in there.
Ingredients:
Mince - I use around 400g of the good quality (less-fatty) mince
Beef stock - 1 cup (or 1 cup water with 1.5 tsp of stock powder)
Tomatoes - 1 can of diced (I used Italian flavoured tomatoes)
Veges - anything, but I can recommend the following combination:
* 1 orange kumara, grated.
* 1 parsnip, grated
* 1 large carrot, grated
* 1 onion, diced
* 1 cup of mushroom pieces (I used 4 small flat mushrooms, cut into 8ths)
* 2 cups silverbeet, chopped into small pieces
* 1 or 2 courgettes (zucchinis), grated
Method:
1. Fry the onions up in a wee bit of oil, until cooked. Toss the mince on top, and again, fry up until cooked.
2. While the mince is cooking, put all the grated veges in a microwave bowl, add the stock, and microwave for around 4 minutes (basically, until the veges are soft).
3. Add the grated veges and stock to the mince/onion. Cook for a while, stirring everything together. Add the mushrooms, silverbeet and canned tomatoes. Stir, cook.
4. At this point, there tends to be quite a bit of liquid in the pan, so you have two choices - leave it to simmer and let it soak up all that liquid, or drain it off with a large spoon.
Ingredients:
Mince - I use around 400g of the good quality (less-fatty) mince
Beef stock - 1 cup (or 1 cup water with 1.5 tsp of stock powder)
Tomatoes - 1 can of diced (I used Italian flavoured tomatoes)
Veges - anything, but I can recommend the following combination:
* 1 orange kumara, grated.
* 1 parsnip, grated
* 1 large carrot, grated
* 1 onion, diced
* 1 cup of mushroom pieces (I used 4 small flat mushrooms, cut into 8ths)
* 2 cups silverbeet, chopped into small pieces
* 1 or 2 courgettes (zucchinis), grated
Method:
1. Fry the onions up in a wee bit of oil, until cooked. Toss the mince on top, and again, fry up until cooked.
2. While the mince is cooking, put all the grated veges in a microwave bowl, add the stock, and microwave for around 4 minutes (basically, until the veges are soft).
3. Add the grated veges and stock to the mince/onion. Cook for a while, stirring everything together. Add the mushrooms, silverbeet and canned tomatoes. Stir, cook.
4. At this point, there tends to be quite a bit of liquid in the pan, so you have two choices - leave it to simmer and let it soak up all that liquid, or drain it off with a large spoon.
Sunday, January 22, 2012
Kiwifruit Smoothie
I recently stumbled upon a site called Breakfast-Eaters, and this recipe was there.
Ingredients:
2 peeled kiwifruit
2 bananas
1 cup unsweetened apple juice
1 cup crushed ice
Method:
Blend ingredients together, pour into glasses and serve immediately.
Ingredients:
2 peeled kiwifruit
2 bananas
1 cup unsweetened apple juice
1 cup crushed ice
Method:
Blend ingredients together, pour into glasses and serve immediately.
Saturday, January 21, 2012
Warm Winter Vegetable Salad
A variation on mixed roast veges for a winter meal.
Ingredients:
1 small red onion, cut into 1/2-inch wedges
1 small sweet potato, cut into 1-inch pieces
1 carrot, peeled and cut into 3/4-inch rounds
1 parsnip, peeled and cut into 3/4-inch pieces
1 small celery root, peeled and cut into 3/4-inch pieces
1 small beet, peeled and cut into 3/4-inch pieces
3 tablespoons extra virgin olive oil
Salt and freshly ground pepper
1/4 cup walnuts
1 and 1/2 teaspoons balsamic vinegar
1 and 1/2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
2 tablespoons flat-leaf parsley
1/4 cup crumbled feta cheese
Method:
1. Preheat the oven to 425 degrees.
2. In a roasting pan, toss the onion, sweet potato, carrot, parsnip, celery root, and beet with two tablespoons of the olive oil.
3. Season the vegetables with salt and pepper and roast for about 45 minutes, stirring once or twice, or until tender and lightly browned in spots.
4. Meanwhile, spread the walnuts in a nonstick skillet and toast over medium heat until fragrant and lightly toasted, about 6 minutes.
5. Once the walnuts have cooled, coarsely chop and set them aside.
6. In a large bowl, whisk together the lemon juice, balsamic vinegar, mustard, and the remaining tablespoon of olive oil and fold in the parsley.
7. Season with salt and pepper.
8. Add the vegetables and the walnuts to the dressing and toss.
9. Top the salad with the feta and serve warm or at room temperature.
Ingredients:
1 small red onion, cut into 1/2-inch wedges
1 small sweet potato, cut into 1-inch pieces
1 carrot, peeled and cut into 3/4-inch rounds
1 parsnip, peeled and cut into 3/4-inch pieces
1 small celery root, peeled and cut into 3/4-inch pieces
1 small beet, peeled and cut into 3/4-inch pieces
3 tablespoons extra virgin olive oil
Salt and freshly ground pepper
1/4 cup walnuts
1 and 1/2 teaspoons balsamic vinegar
1 and 1/2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
2 tablespoons flat-leaf parsley
1/4 cup crumbled feta cheese
Method:
1. Preheat the oven to 425 degrees.
2. In a roasting pan, toss the onion, sweet potato, carrot, parsnip, celery root, and beet with two tablespoons of the olive oil.
3. Season the vegetables with salt and pepper and roast for about 45 minutes, stirring once or twice, or until tender and lightly browned in spots.
4. Meanwhile, spread the walnuts in a nonstick skillet and toast over medium heat until fragrant and lightly toasted, about 6 minutes.
5. Once the walnuts have cooled, coarsely chop and set them aside.
6. In a large bowl, whisk together the lemon juice, balsamic vinegar, mustard, and the remaining tablespoon of olive oil and fold in the parsley.
7. Season with salt and pepper.
8. Add the vegetables and the walnuts to the dressing and toss.
9. Top the salad with the feta and serve warm or at room temperature.
Friday, January 20, 2012
Lentil Loaf
I'm not normally one to go for lentils, but this recipe caught my eye. I might give it a go next week, and see if it's as good as it sounds.
Ingredients:
Tomato Topping Mixture
1 6oz Can Tomato Paste
1 Tablespoon Sugar
1/2 Tablespoon Apple Cider Vinegar
1 Tablespoon Onion Flakes
1 Teaspoon Garlic Salt
Lentil Loaf
1 Cup Old Fashioned Oats or Gluten Free Oats
1/2 Block Extra Firm Tofu
1 Cup Chopped Onion
1/2 Cup Chopped Green Pepper
1/2 Cup Chopped Red Pepper
1 Tablespoon Tomato Topping Mixture
3 Tablespoons Plain Yellow Corn Meal
3/4 Cup Cooked & Drained Lentils
1 Tablespoon Balsamic Vinegar
1 Tablespoon Soy Sauce
2 Tablespoons Olive Oil
1/4 Teaspoon Thyme
1/4 Teaspoon Cumin
1 Teaspoon Chili Powder
1 Teaspoon Dried Parsley
1/2 Teaspoon Salt
1 Teaspoon Sugar
1/2 Teaspoon Garlic Salt
1/4 Teaspoon Onion Salt
1/4 Teaspoon Dried Mustard
Method:
1. Preheat oven to 375 degrees.
2. Mix the tomato topping mixture together first because you will need a tablespoon to mix into the lentil loaf. The rest will be set aside to coat the loaf when completed.
3. Add 1 tablespoon of the olive oil to a skillet on medium heat, add chopped onions, red and green bell pepper and let cook until onions are transparent (about 5 minutes), stirring frequently.
4. In a food processor chop oats for 5 quick pulses.
5. Drain tofu well and press with hands until all excess water comes out. In a mixing bowl mash tofu with a fork or use grater to coarsely grate.
6. In the same mixing bowl combine, cooked onions and peppers, 1 tablespoon of tomato mixture, oats, corn meal, lentils, balsamic vinegar, soy sauce, 1 tablespoon olive oil, thyme, cumin, chili powder, parsley, salt, sugar, garlic and onion salt, dried mustard and mix until well combined.
7. Spray a large sheet of tin foil with cooking spray to form loaf on, place on cookie sheet. On top and in the middle of tin foil form loaf mixture into loaf that is 2 1/2 inches tall and 4 1/2 inches square. Coat top and sides with tomato mixture (you will probably have some left over to spoon on later).
8. Cook loaf for 20 minutes, then cover with tin foil and cook for another 10 minutes. After cooking let cool for 10 minutes before cutting into it.
Ingredients:
Tomato Topping Mixture
1 6oz Can Tomato Paste
1 Tablespoon Sugar
1/2 Tablespoon Apple Cider Vinegar
1 Tablespoon Onion Flakes
1 Teaspoon Garlic Salt
Lentil Loaf
1 Cup Old Fashioned Oats or Gluten Free Oats
1/2 Block Extra Firm Tofu
1 Cup Chopped Onion
1/2 Cup Chopped Green Pepper
1/2 Cup Chopped Red Pepper
1 Tablespoon Tomato Topping Mixture
3 Tablespoons Plain Yellow Corn Meal
3/4 Cup Cooked & Drained Lentils
1 Tablespoon Balsamic Vinegar
1 Tablespoon Soy Sauce
2 Tablespoons Olive Oil
1/4 Teaspoon Thyme
1/4 Teaspoon Cumin
1 Teaspoon Chili Powder
1 Teaspoon Dried Parsley
1/2 Teaspoon Salt
1 Teaspoon Sugar
1/2 Teaspoon Garlic Salt
1/4 Teaspoon Onion Salt
1/4 Teaspoon Dried Mustard
Method:
1. Preheat oven to 375 degrees.
2. Mix the tomato topping mixture together first because you will need a tablespoon to mix into the lentil loaf. The rest will be set aside to coat the loaf when completed.
3. Add 1 tablespoon of the olive oil to a skillet on medium heat, add chopped onions, red and green bell pepper and let cook until onions are transparent (about 5 minutes), stirring frequently.
4. In a food processor chop oats for 5 quick pulses.
5. Drain tofu well and press with hands until all excess water comes out. In a mixing bowl mash tofu with a fork or use grater to coarsely grate.
6. In the same mixing bowl combine, cooked onions and peppers, 1 tablespoon of tomato mixture, oats, corn meal, lentils, balsamic vinegar, soy sauce, 1 tablespoon olive oil, thyme, cumin, chili powder, parsley, salt, sugar, garlic and onion salt, dried mustard and mix until well combined.
7. Spray a large sheet of tin foil with cooking spray to form loaf on, place on cookie sheet. On top and in the middle of tin foil form loaf mixture into loaf that is 2 1/2 inches tall and 4 1/2 inches square. Coat top and sides with tomato mixture (you will probably have some left over to spoon on later).
8. Cook loaf for 20 minutes, then cover with tin foil and cook for another 10 minutes. After cooking let cool for 10 minutes before cutting into it.
Thursday, January 19, 2012
lemon Pull-Apart Mini Bread
I came across these on Pinterest, and am very keen to give them a go!
Ingredients:
Sweet yeast dough
2 3/4 cups all purpose flour
1/4 cup granulated sugar
3/4 fresh yeast (35g)
1/2 teaspoon salt
1/3 cup whole milk
3 tablespoons unsalted butter
1/4 cup water
1 1/2 teaspoon vanilla extract
2 large eggs at room temp.
Lemon sugar filling
1/2 cup granulated white sugar
3 tablespoons grated lemon zest
1 tablespoon lemon juice
2 tablespoons unsalted butter, melted and browned
Cream cheese frosting (optional)
3 tablespoons cream cheese
1 tablespoon powdered sugar
1/2 tablespoon whole milk
1/2 tablespoon lemon juice
Method:
1. In a large mixing bowl whisk together 2 cups flour, sugar, and salt. Set aside.
2. Whisk together eggs and set aside.
3. In a small saucepan, melt together milk and butter until butter has just melted. Remove from the heat and add water and vanilla extract. Break in the fresh yeast and stir well until the yeast has dissolved completely.
4. Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and stir the mixture until the eggs are incorporated into the batter. Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes. The mixture will be sticky. That’s just how you want it!
5. Place the dough is a large, slightly greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm place and allow to rest until doubled in size, about 1 hour.
6. While the dough rises, whisk together the sugar, lemon zest and juice. Set aside. Melt two tablespoons of butter until browned. Set aside. Grease a regular muffin pan.
7. Deflate the risen dough and knead about 2 tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes. On a lightly floured work surface, use a rolling pin to roll the dough out. The dough should be of rectangular shape and be around 1/2 cm thick. Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar and lemon mixture.
8. Slice the dough vertically, into eight equal-sized strips. Stack four strips on top of one another and slice the stack into six equal slices once again. Do the same with the other four stripes. You’ll have 12 stacks all together. Place the stacks into the 12 muffin forms so that the bread can puff up like a book! Place a kitchen towel over the muffin pan and leave in a warm place for 15 minutes.
9. Preheat oven to 170°C. Place muffin pan into the oven and bake the mini breads for 20-25 minutes. Cover the top for the last 5 minutes with aluminium foil, to prevent the outside from becoming too brown!
10. Remove from the oven and allow to rest for 20 to 30 minutes. Serve them with coffee at breakfast or at a tea party! Mix the icing ingredients together and either brush over the top of the breads or serve on the side.
Ingredients:
Sweet yeast dough
2 3/4 cups all purpose flour
1/4 cup granulated sugar
3/4 fresh yeast (35g)
1/2 teaspoon salt
1/3 cup whole milk
3 tablespoons unsalted butter
1/4 cup water
1 1/2 teaspoon vanilla extract
2 large eggs at room temp.
Lemon sugar filling
1/2 cup granulated white sugar
3 tablespoons grated lemon zest
1 tablespoon lemon juice
2 tablespoons unsalted butter, melted and browned
Cream cheese frosting (optional)
3 tablespoons cream cheese
1 tablespoon powdered sugar
1/2 tablespoon whole milk
1/2 tablespoon lemon juice
Method:
1. In a large mixing bowl whisk together 2 cups flour, sugar, and salt. Set aside.
2. Whisk together eggs and set aside.
3. In a small saucepan, melt together milk and butter until butter has just melted. Remove from the heat and add water and vanilla extract. Break in the fresh yeast and stir well until the yeast has dissolved completely.
4. Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and stir the mixture until the eggs are incorporated into the batter. Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes. The mixture will be sticky. That’s just how you want it!
5. Place the dough is a large, slightly greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm place and allow to rest until doubled in size, about 1 hour.
6. While the dough rises, whisk together the sugar, lemon zest and juice. Set aside. Melt two tablespoons of butter until browned. Set aside. Grease a regular muffin pan.
7. Deflate the risen dough and knead about 2 tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes. On a lightly floured work surface, use a rolling pin to roll the dough out. The dough should be of rectangular shape and be around 1/2 cm thick. Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar and lemon mixture.
8. Slice the dough vertically, into eight equal-sized strips. Stack four strips on top of one another and slice the stack into six equal slices once again. Do the same with the other four stripes. You’ll have 12 stacks all together. Place the stacks into the 12 muffin forms so that the bread can puff up like a book! Place a kitchen towel over the muffin pan and leave in a warm place for 15 minutes.
9. Preheat oven to 170°C. Place muffin pan into the oven and bake the mini breads for 20-25 minutes. Cover the top for the last 5 minutes with aluminium foil, to prevent the outside from becoming too brown!
10. Remove from the oven and allow to rest for 20 to 30 minutes. Serve them with coffee at breakfast or at a tea party! Mix the icing ingredients together and either brush over the top of the breads or serve on the side.
Wednesday, January 18, 2012
Pommes Anna (Potato dish)
I found this recipe on Pinterest, and have copied it exactly as it was - there's a few little tips to go with the recipe that sound like they could be useful.
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This is one of my go-to recipes. It’s easy, requires almost no tending once it goes into the oven, and every time I make it, I cannot believe there are really only 3 ingredients. The magic of the recipe comes in the first two steps and in the use of a well seasoned cast iron pan. It’s an inexpensive recipe, and the active prep time is less than 10 minutes. You can certainly use a mandonline to slice the potatoes, but I’ve found it’s unnecessary. While it saves time slicing the potatoes, it increases the number of slices you have to arrange in the pan. So do yourself a favor and just make thin slices with a knife. I can’t claim authorship for this recipe, as I got it from a friend (who was coincidentally named Anna) years ago, and only recently learned that it is a very common recipe.
But I don’t have a well seasoned cast iron pan? Can I still make this recipe?
Of course you can. Though I suspect it will end up being simply a good recipe instead of a great one. If you are not using a well seasoned cast iron pan, you’ll probably want to throw in a few seasonings here and there, or at least add pepper.
Pommes Anna
Ingredients:
4-5 Tbsp butter
3-5 medium potatoes, thinly sliced
Sea salt
Method:
1. Melt a tablespoon of the butter in a cast iron pan and melt the rest of the butter in a small saucepan. Turn off the heat to the cast iron pan.
2. Sprinkle the buttered cast iron pan with sea salt and spread a layer of potatoes in the pan.
3. Drizzle the layer of potatoes with a little butter, and add another layer. Sprinkle with sea salt.
4. Repeat the butter, potato, and sea salt layers until you’re out of potatoes.
5. Cover the top of the pan with foil, and press down firmly to flatten the potato layers.
6. Slide the pan into the oven and bake at 450 for 20 minutes.
7. Remove the foil and bake for another 20 minutes.
8. Serve.
Notes: If you’re able, the best way to serve this dish is to invert the entire cast iron pan onto a serving dish. This makes a beautiful presentation with the crispy potatoes on top. However, if you can’t, just cut the dish like you were serving a slice of pie.
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This is one of my go-to recipes. It’s easy, requires almost no tending once it goes into the oven, and every time I make it, I cannot believe there are really only 3 ingredients. The magic of the recipe comes in the first two steps and in the use of a well seasoned cast iron pan. It’s an inexpensive recipe, and the active prep time is less than 10 minutes. You can certainly use a mandonline to slice the potatoes, but I’ve found it’s unnecessary. While it saves time slicing the potatoes, it increases the number of slices you have to arrange in the pan. So do yourself a favor and just make thin slices with a knife. I can’t claim authorship for this recipe, as I got it from a friend (who was coincidentally named Anna) years ago, and only recently learned that it is a very common recipe.
But I don’t have a well seasoned cast iron pan? Can I still make this recipe?
Of course you can. Though I suspect it will end up being simply a good recipe instead of a great one. If you are not using a well seasoned cast iron pan, you’ll probably want to throw in a few seasonings here and there, or at least add pepper.
Pommes Anna
Ingredients:
4-5 Tbsp butter
3-5 medium potatoes, thinly sliced
Sea salt
Method:
1. Melt a tablespoon of the butter in a cast iron pan and melt the rest of the butter in a small saucepan. Turn off the heat to the cast iron pan.
2. Sprinkle the buttered cast iron pan with sea salt and spread a layer of potatoes in the pan.
3. Drizzle the layer of potatoes with a little butter, and add another layer. Sprinkle with sea salt.
4. Repeat the butter, potato, and sea salt layers until you’re out of potatoes.
5. Cover the top of the pan with foil, and press down firmly to flatten the potato layers.
6. Slide the pan into the oven and bake at 450 for 20 minutes.
7. Remove the foil and bake for another 20 minutes.
8. Serve.
Notes: If you’re able, the best way to serve this dish is to invert the entire cast iron pan onto a serving dish. This makes a beautiful presentation with the crispy potatoes on top. However, if you can’t, just cut the dish like you were serving a slice of pie.
Tuesday, January 17, 2012
Greek Pita Pockets with Cucumber-Yogurt Sauce
This sounds like a yummy and healthy meal during the summer - will be trying this one out this week!
Ingredients:
Cucumber Yogurt Sauce
ground low-fat beef, 1-1 1/2 lbs
whole-grain pita bread pockets
plain Greek yogurt- 16 oz.
cucumber- 1, peeled
garlic salt with parsley- 1 tbspn.
cumin- 1 tspn.
dried basil- 1 tspn
lemon pepper- 1 tspn
onion powder- 1 tspn
Method:
1. Brown beef in a skillet over medium-high heat until cooked thoroughly; season with garlic salt and cumin. Drain any excess fat.
2. Chop cucumber
3. In a mixing bowl, combine yogurt, chopped cucumber, basil, lemon pepper and onion powder; mix well
4. Serve beef in pita pocket bread and top with Cucumber-Yogurt Sauce
Ingredients:
Cucumber Yogurt Sauce
ground low-fat beef, 1-1 1/2 lbs
whole-grain pita bread pockets
plain Greek yogurt- 16 oz.
cucumber- 1, peeled
garlic salt with parsley- 1 tbspn.
cumin- 1 tspn.
dried basil- 1 tspn
lemon pepper- 1 tspn
onion powder- 1 tspn
Method:
1. Brown beef in a skillet over medium-high heat until cooked thoroughly; season with garlic salt and cumin. Drain any excess fat.
2. Chop cucumber
3. In a mixing bowl, combine yogurt, chopped cucumber, basil, lemon pepper and onion powder; mix well
4. Serve beef in pita pocket bread and top with Cucumber-Yogurt Sauce
Seafood Chowder
I adore seafood chowder, so this one has to go in my recipe book! This one takes an hour to prepare and 1.5 hours to cook, so it's not a last-minute meal idea, but I think it would be worth the time and effort in the deepest months of winter.
Ingredients:
1 pound apple smoked bacon diced
½ cup flour+ or -
1 bulb finely chopped garlic
1 medium yellow Onion, finely chopped
2 medium, carrots, peeled and small diced
3 stalks celery, small diced
1 bunch scallions, finely chopped, using white part only
2 tablespoons Italian Spice Blend
2 cups (16 oz) pale dry sherry
2 cups (16 oz) clam juice or halibut stock
2 medium Russet Potatoes, peeled and small diced
8 ounce medium size prawns, peeled, de-veined and small diced
8 ounces Sea Scallops, hinge removed and small diced
8 ounces clam meat
8 ounces Halibut, Snapper or white fish, small diced
3 tablespoons parsley, finely chopped
1 tablespoon tarragon, finely chopped
2 tablespoons chives, finely chopped
3 cups (24 oz) soy or rice milk (Optional: half and half or cream for a rich version)
Sea salt to taste
Method:
1. In eight quart pot, render bacon until golden brown and crispy
2. Drain off bacon fat, measure ¾ cup to add back to pot.
3. Add flour, you may need more depending on fat content of the bacon, (roux should be at least as thick as peanut butter at this point, maybe a little thicker)
4. Add garlic, onions, carrots, celery, scallion white, and sauté for 5 min. until soft
5. Deglaze with Pale Dry Sherry and reduce by half.
6. Add clam juice and bring up to simmer. Skim foam off the top
7. Add Italy spice blend if desired.
8. Add potatoes and simmer until tender. May need to adjust with stock or H20.
9. Simmer gently for 20 min.
10. Remove 2-3 cups of soup liquid into separate pot and cook Seafood separately
11. Add cream or milk as desired and herbs
12. Season with Kosher (or sea) salt, and fresh ground black pepper to taste.
13. Bring up to simmer and let sit for 10 minutes before serving
Ingredients:
1 pound apple smoked bacon diced
½ cup flour+ or -
1 bulb finely chopped garlic
1 medium yellow Onion, finely chopped
2 medium, carrots, peeled and small diced
3 stalks celery, small diced
1 bunch scallions, finely chopped, using white part only
2 tablespoons Italian Spice Blend
2 cups (16 oz) pale dry sherry
2 cups (16 oz) clam juice or halibut stock
2 medium Russet Potatoes, peeled and small diced
8 ounce medium size prawns, peeled, de-veined and small diced
8 ounces Sea Scallops, hinge removed and small diced
8 ounces clam meat
8 ounces Halibut, Snapper or white fish, small diced
3 tablespoons parsley, finely chopped
1 tablespoon tarragon, finely chopped
2 tablespoons chives, finely chopped
3 cups (24 oz) soy or rice milk (Optional: half and half or cream for a rich version)
Sea salt to taste
Method:
1. In eight quart pot, render bacon until golden brown and crispy
2. Drain off bacon fat, measure ¾ cup to add back to pot.
3. Add flour, you may need more depending on fat content of the bacon, (roux should be at least as thick as peanut butter at this point, maybe a little thicker)
4. Add garlic, onions, carrots, celery, scallion white, and sauté for 5 min. until soft
5. Deglaze with Pale Dry Sherry and reduce by half.
6. Add clam juice and bring up to simmer. Skim foam off the top
7. Add Italy spice blend if desired.
8. Add potatoes and simmer until tender. May need to adjust with stock or H20.
9. Simmer gently for 20 min.
10. Remove 2-3 cups of soup liquid into separate pot and cook Seafood separately
11. Add cream or milk as desired and herbs
12. Season with Kosher (or sea) salt, and fresh ground black pepper to taste.
13. Bring up to simmer and let sit for 10 minutes before serving
Monday, January 16, 2012
Spinach Burgers
I doubt the rest of the family will eat these, so they'll have to be a lunchtime meal for me, I think. They sound tasty, anyway!
Ingredients:
1 bag of thawed and well drained chopped spinach
2 egg whites
1 whole egg
¼ c diced onion
½ c shredded cheese
½ c bread crumbs
1 tsp red pepper flakes
1 tsp salt
½ tsp garlic powder
Method:
1. Mix all ingredients well in a bowl.
2. Form into burger-sized patties, or you can do spinach balls.
3. Heat a non stick skillet over med-high. Spray with a bit of cooking spray.
4. Cook for 4-6 minutes each side.
5. Serve on your choice of bread product, or eat them “naked”.
Ingredients:
1 bag of thawed and well drained chopped spinach
2 egg whites
1 whole egg
¼ c diced onion
½ c shredded cheese
½ c bread crumbs
1 tsp red pepper flakes
1 tsp salt
½ tsp garlic powder
Method:
1. Mix all ingredients well in a bowl.
2. Form into burger-sized patties, or you can do spinach balls.
3. Heat a non stick skillet over med-high. Spray with a bit of cooking spray.
4. Cook for 4-6 minutes each side.
5. Serve on your choice of bread product, or eat them “naked”.
Sunday, January 15, 2012
Pineapple Mango Smoothie
This recipe looks to be super-easy but super-tasty.
Ingredients:
1 cup frozen pineapple
1 1/2 cups frozen mango pieces
1 cup vanilla yogurt
1/3 cup milk
2 teaspoons sugar
a couple of ice cubes
Method:
Throw all your ingredients in a blender and blend away! Taste and adjust to your liking by adding more milk/ice cubes/sugar/whatever floats you boat.
Ingredients:
1 cup frozen pineapple
1 1/2 cups frozen mango pieces
1 cup vanilla yogurt
1/3 cup milk
2 teaspoons sugar
a couple of ice cubes
Method:
Throw all your ingredients in a blender and blend away! Taste and adjust to your liking by adding more milk/ice cubes/sugar/whatever floats you boat.
Saturday, January 14, 2012
Mexican Hot Flower Soup
This sounds intriguing, so I'm keen to give this a go next winter.
Ingredients:
1 Tbsp olive oil
2 cloves garlic
1 small yellow onion
2-3 stalks celery
1 split skinless, bone-in chicken breast
1 can (15 oz.) diced tomatoes w/chillies
2 medium limes
1/2 bunch cilantro
2 medium avocados
2 Tbsp chicken bullion/base
Method:
1: Chop the garlic, onion and celery. Place them in a large pot with 1 Tbsp of olive oil and cook over medium heat until soft (about five minutes).
2: Add the chicken breast and 6 cups of water. Simmer with a lid on for about 30 minutes (med/low heat).
3: Carefully remove the chicken breast from the pot and remove the meat from the bone with a fork and knife. Shred the meat into small pieces and return it to the pot.
4: Add the chicken soup base, stir to dissolve. Add the can of tomatoes with chiles and the juice from one lime. Chop 1/4 bunch of cilantro and add to the pot. Taste the broth and adjust the salt, lime or cilantro to your liking.
5: Slice the avocados, chop the remaining cilantro and slice the remaining lime. Serve each bowl of soup with avocado, cilantro and lime as garnishes.
Ingredients:
1 Tbsp olive oil
2 cloves garlic
1 small yellow onion
2-3 stalks celery
1 split skinless, bone-in chicken breast
1 can (15 oz.) diced tomatoes w/chillies
2 medium limes
1/2 bunch cilantro
2 medium avocados
2 Tbsp chicken bullion/base
Method:
1: Chop the garlic, onion and celery. Place them in a large pot with 1 Tbsp of olive oil and cook over medium heat until soft (about five minutes).
2: Add the chicken breast and 6 cups of water. Simmer with a lid on for about 30 minutes (med/low heat).
3: Carefully remove the chicken breast from the pot and remove the meat from the bone with a fork and knife. Shred the meat into small pieces and return it to the pot.
4: Add the chicken soup base, stir to dissolve. Add the can of tomatoes with chiles and the juice from one lime. Chop 1/4 bunch of cilantro and add to the pot. Taste the broth and adjust the salt, lime or cilantro to your liking.
5: Slice the avocados, chop the remaining cilantro and slice the remaining lime. Serve each bowl of soup with avocado, cilantro and lime as garnishes.
Friday, January 13, 2012
Lemon Poppy Seed Dressing
This is a recipe I found on Pinterest - it sounds good, so I'll have to try it out.
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This recipe comes from Southern Living. It is amazingly good, and makes "fruit" based salads (strawberry, peaches, etc added to your salad greens) taste so good. My favorite is to use spinach, strawberries, and a tiny bit of red onion. It is not a heavy dressing that will weigh down your salad. The taste is light and refreshing!
Ingredients:
2/3 cup vegetable oil
½ cup sugar
1/3 cup fresh lemon juice
1½ tablespoons poppy seeds
2 teaspoons finely chopped onion
1 teaspoon Dijon mustard
½ teaspoon salt
Method:
Process vegetable oil, sugar, fresh lemon juice, poppy seeds, finely chopped onion, Dijon mustard, and salt in a blender until smooth. Store in refrigerator up to 1 week; serve at room temperature.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This recipe comes from Southern Living. It is amazingly good, and makes "fruit" based salads (strawberry, peaches, etc added to your salad greens) taste so good. My favorite is to use spinach, strawberries, and a tiny bit of red onion. It is not a heavy dressing that will weigh down your salad. The taste is light and refreshing!
Ingredients:
2/3 cup vegetable oil
½ cup sugar
1/3 cup fresh lemon juice
1½ tablespoons poppy seeds
2 teaspoons finely chopped onion
1 teaspoon Dijon mustard
½ teaspoon salt
Method:
Process vegetable oil, sugar, fresh lemon juice, poppy seeds, finely chopped onion, Dijon mustard, and salt in a blender until smooth. Store in refrigerator up to 1 week; serve at room temperature.
Thursday, January 12, 2012
Cornflake Chicken
This is a new recipe I tried earlier this week and it was delicious! Definitely one that will be used again and again in our household!
Ingredients:
2 chicken breasts
4 Tbsp mustard (I used Mild American, but I think wholegrain might be quite nice, too - definitely something not too sweet)
2 Tbsp honey
1 Tbsp white vinegar
Cornflakes, crushed up - probably a cup or so
Method:
1. Combine mustard, honey and vinegar in a bowl. Cut chicken up as desired (I just cut them in half) and marinate in bowl for a couple of hours.
2. Take chicken out of marinade, keeping as much marinade as possible on the pieces. Press in cornflake crumbs.
3. Bake in oven until cooked - will depend on the size of the pieces, but probably around half an hour.
Ingredients:
2 chicken breasts
4 Tbsp mustard (I used Mild American, but I think wholegrain might be quite nice, too - definitely something not too sweet)
2 Tbsp honey
1 Tbsp white vinegar
Cornflakes, crushed up - probably a cup or so
Method:
1. Combine mustard, honey and vinegar in a bowl. Cut chicken up as desired (I just cut them in half) and marinate in bowl for a couple of hours.
2. Take chicken out of marinade, keeping as much marinade as possible on the pieces. Press in cornflake crumbs.
3. Bake in oven until cooked - will depend on the size of the pieces, but probably around half an hour.
Wednesday, January 11, 2012
Cheesy Vegetable Pikelets
Thse sound really good, and I'm sure they could be made with a variety of different vegetables - I'm thinking orange kumara and asparagus, perhaps? And some red capsicum chopped into it, too...
Ingredients:
1 small zucchini, coarsely grated
½ teaspoon olive oil
1 small carrot, grated
½ cup fresh or frozen corn kernels
1 cup wholemeal self-raising flour
½ cup self-raising flour
1¼ cups buttermilk
1 egg, lightly beaten
½ cup fat-reduced grated tasty cheese
olive oil cooking spray
Method:
1. Using your hands, squeeze moisture from zucchini. Heat oil in a large, non-stick frying pan over medium-high heat. Add zucchini, carrot and corn. Cook, stirring, for 2 to 3 minutes or until softened. Set aside.
2. Sift flours into a large bowl. Add husks to bowl. Add buttermilk and egg. Whisk to combine. Add zucchini mixture and cheese. Stir to combine.
3. Spray pan with oil. Heat over medium heat. Using 1 heaped tablespoon per pikelet, cook 4 pikelets for 3 to 4 minutes or until bubbles appear on the surface. Turn. Cook for 2 minutes or until cooked through. Transfer to a plate. Cover to keep warm.
Ingredients:
1 small zucchini, coarsely grated
½ teaspoon olive oil
1 small carrot, grated
½ cup fresh or frozen corn kernels
1 cup wholemeal self-raising flour
½ cup self-raising flour
1¼ cups buttermilk
1 egg, lightly beaten
½ cup fat-reduced grated tasty cheese
olive oil cooking spray
Method:
1. Using your hands, squeeze moisture from zucchini. Heat oil in a large, non-stick frying pan over medium-high heat. Add zucchini, carrot and corn. Cook, stirring, for 2 to 3 minutes or until softened. Set aside.
2. Sift flours into a large bowl. Add husks to bowl. Add buttermilk and egg. Whisk to combine. Add zucchini mixture and cheese. Stir to combine.
3. Spray pan with oil. Heat over medium heat. Using 1 heaped tablespoon per pikelet, cook 4 pikelets for 3 to 4 minutes or until bubbles appear on the surface. Turn. Cook for 2 minutes or until cooked through. Transfer to a plate. Cover to keep warm.
Tuesday, January 10, 2012
Ham, Potato and Kale Soup
This soup is apparently delicious with the addition of little white beans or black-eyed peas. If you don’t have a hambone to make stock, use 1 L chicken or vegetable stock.
Ingredients:
1 ham bone, with meat still on the bone, or a cup or so of chopped leftover roast ham
canola or olive oil, for cooking
1 onion or leek, finely chopped
2 celery stalks, chopped
2 carrots, chopped
3-4 garlic cloves, crushed or chopped
3 small thin-skinned potatoes
1 large bunch kale, washed and thinly sliced (discard the ribs)
salt and pepper, to taste
Method:
1. In a pot big enough to accommodate it, cover the ham bone with water and bring to a simmer. Cook for about 30 minutes, then remove the bone and set it aside until it’s cool enough to handle. Pull and cut any meat off the bone and add it to the ham stock.
2. Meanwhile, heat a drizzle of oil in a heavy pot set over medium-high heat. Sauté the onion for about 5 minutes, until soft. Add the celery, carrot and garlic and cook for another minute or two. Add the ham, stock and bring to a simmer. Cook for about 20 minutes, until the vegetables are tender.
3. Add the kale and stir; cook for a minute or two, until the kale wilts. Season with salt and pepper and serve hot, topped with freshly grated Parmesan. Serves 4-6.
Ingredients:
1 ham bone, with meat still on the bone, or a cup or so of chopped leftover roast ham
canola or olive oil, for cooking
1 onion or leek, finely chopped
2 celery stalks, chopped
2 carrots, chopped
3-4 garlic cloves, crushed or chopped
3 small thin-skinned potatoes
1 large bunch kale, washed and thinly sliced (discard the ribs)
salt and pepper, to taste
Method:
1. In a pot big enough to accommodate it, cover the ham bone with water and bring to a simmer. Cook for about 30 minutes, then remove the bone and set it aside until it’s cool enough to handle. Pull and cut any meat off the bone and add it to the ham stock.
2. Meanwhile, heat a drizzle of oil in a heavy pot set over medium-high heat. Sauté the onion for about 5 minutes, until soft. Add the celery, carrot and garlic and cook for another minute or two. Add the ham, stock and bring to a simmer. Cook for about 20 minutes, until the vegetables are tender.
3. Add the kale and stir; cook for a minute or two, until the kale wilts. Season with salt and pepper and serve hot, topped with freshly grated Parmesan. Serves 4-6.
Monday, January 9, 2012
Loaded Baked Potato Soup
How good does this sound for a cold winter's day?!
Ingredients:
1 pound bacon, roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
4 large Russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 cup flour
2 cups chicken or vegetable stock
Coarse salt, freshly ground pepper, to taste
4 cups heavy whipping cream
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese
Method:
1. In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
2. Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
3. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
4. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
5. Adjust thickness by adding water or stock. Soup should have a creamy consistency.
6. Season to taste, and garnish with toppings.
Ingredients:
1 pound bacon, roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
4 large Russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 cup flour
2 cups chicken or vegetable stock
Coarse salt, freshly ground pepper, to taste
4 cups heavy whipping cream
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese
Method:
1. In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
2. Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
3. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
4. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
5. Adjust thickness by adding water or stock. Soup should have a creamy consistency.
6. Season to taste, and garnish with toppings.
Sunday, January 8, 2012
Vegetable Bibimbap
I've just found this recipe for a Korean vegetable dish, which sounds yummy - so here it is, in my pile of "meals to try"!
Ingredients:
3 carrots, cut into matchsticks
1 garlic clove, thinly sliced
4 green onions, thinly sliced (white and green parts separated)
3/4 pound shiitake mushrooms, trimmed and thinly sliced
1 English cucumber, cut into matchsticks
5 cups (5 oz) baby spinach
2 tablespoons soy sauce
4 large eggs
4 teaspoons toasted sesame oil
hot cooked rice, for serving
Sriracha sauce, for serving (optional)\
Method:
Add a small bit of oil to a large nonstick skillet, heat over medium-high. Add carrots and cook until crisp-tender (3 minutes). Add garlic and white part of the green onion; cook just until fragrant (1 minute). Add mushrooms; cook for 4 minutes. Add cucumber and baby spinach; cook until softened (3 minutes). Stir in soy sauce; toss to coat. Remove vegetables to serving platter; wipe out skillet.
Add a small amount of oil to the skillet and heat over medium. Add eggs and cook, without flipping, until whites are set but yolks are still runny (5 minutes).
To serve: Place rice in a bowl. Top with vegetables and an egg. Drizzle with a little bit of toasted sesame oil, sprinkle with green parts of green onions. Serve with Sriracha sauce, if desired.
Ingredients:
3 carrots, cut into matchsticks
1 garlic clove, thinly sliced
4 green onions, thinly sliced (white and green parts separated)
3/4 pound shiitake mushrooms, trimmed and thinly sliced
1 English cucumber, cut into matchsticks
5 cups (5 oz) baby spinach
2 tablespoons soy sauce
4 large eggs
4 teaspoons toasted sesame oil
hot cooked rice, for serving
Sriracha sauce, for serving (optional)\
Method:
Add a small bit of oil to a large nonstick skillet, heat over medium-high. Add carrots and cook until crisp-tender (3 minutes). Add garlic and white part of the green onion; cook just until fragrant (1 minute). Add mushrooms; cook for 4 minutes. Add cucumber and baby spinach; cook until softened (3 minutes). Stir in soy sauce; toss to coat. Remove vegetables to serving platter; wipe out skillet.
Add a small amount of oil to the skillet and heat over medium. Add eggs and cook, without flipping, until whites are set but yolks are still runny (5 minutes).
To serve: Place rice in a bowl. Top with vegetables and an egg. Drizzle with a little bit of toasted sesame oil, sprinkle with green parts of green onions. Serve with Sriracha sauce, if desired.
Saturday, January 7, 2012
Mini Raspberry Melting Moments
From the High Tea menu...
Makes 15
Ingredients:
125g unsalted butter, softened
1/3 cup pure icing sugar, sifted
1/2 teaspoon vanilla essence
1 cup plain flour
2 tablespoons custard powder
pure icing sugar, to serve
Raspberry filling
60g unsalted butter, softened
1/4 teaspoon vanilla essence
3/4 cup pure icing sugar, sifted
6 small frozen raspberries, thawed
Method:
1. Preheat oven to 160°C/140°C fan-forced. Line 2 baking trays with baking paper. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Sift flour and custard powder over butter mixture. Stir with a wooden spoon until just combined and a soft dough forms.
2. Using 1 heaped teaspoon of dough per ball, make 30 balls. Place on prepared trays, leaving room for spreading. Using a fork dipped in flour, lightly flatten each biscuit until 1cm thick. Bake for 15 to 20 minutes or until light golden. Cool on tray for 10 minutes. Transfer to a wire rack to cool completely.
3. Meanwhile, make raspberry filling: Using a whisk, beat butter in a bowl until light and creamy. Add vanilla. Whisk to combine. Add icing sugar. Whisk until well combined. Stir in raspberries.
4. Spread the flat side of 1 biscuit with 1 teaspoon filling. Sandwich with 1 biscuit. Repeat with remaining biscuits and filling. Serve dusted with icing sugar.
Makes 15
Ingredients:
125g unsalted butter, softened
1/3 cup pure icing sugar, sifted
1/2 teaspoon vanilla essence
1 cup plain flour
2 tablespoons custard powder
pure icing sugar, to serve
Raspberry filling
60g unsalted butter, softened
1/4 teaspoon vanilla essence
3/4 cup pure icing sugar, sifted
6 small frozen raspberries, thawed
Method:
1. Preheat oven to 160°C/140°C fan-forced. Line 2 baking trays with baking paper. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Sift flour and custard powder over butter mixture. Stir with a wooden spoon until just combined and a soft dough forms.
2. Using 1 heaped teaspoon of dough per ball, make 30 balls. Place on prepared trays, leaving room for spreading. Using a fork dipped in flour, lightly flatten each biscuit until 1cm thick. Bake for 15 to 20 minutes or until light golden. Cool on tray for 10 minutes. Transfer to a wire rack to cool completely.
3. Meanwhile, make raspberry filling: Using a whisk, beat butter in a bowl until light and creamy. Add vanilla. Whisk to combine. Add icing sugar. Whisk until well combined. Stir in raspberries.
4. Spread the flat side of 1 biscuit with 1 teaspoon filling. Sandwich with 1 biscuit. Repeat with remaining biscuits and filling. Serve dusted with icing sugar.
Lemon Curd Tartlets
From the High Tea menu...
Makes 12
Ingredients (serves 8):
1 1/2 sheets frozen ready-rolled shortcrust pastry, partially thawed
Lemon curd
1 egg
1 egg yolk
1/3 cup caster sugar
1 teaspoon finely grated lemon rind
2 tablespoons lemon juice
50g butter, chopped
finely grated lemon rind, to serve
Method:
1. Make lemon curd: Place egg, egg yolk, sugar, lemon rind and lemon juice in a heavy-based saucepan.
2. Whisk to combine. Add butter. Place over medium heat. Cook, whisking, for 7 to 8 minutes or until mixture coats the back of a spoon. Remove from heat. Stand for 5 minutes. Pour into a small bowl. Cover surface with plastic wrap. Set aside to cool completely.
3. Meanwhile, lightly grease a 12-hole, 1 1/2 tablespoon-capacity mini muffin pan. Using a 6.5cm cutter, cut 12 rounds from pastry. Press pastry rounds into prepared pan. Pierce bases with a fork. Freeze for 10 to 15 minutes or until firm.
4. Preheat oven to 180°C/160°C fan-forced. Bake pastry cases for 15 to 16 minutes or until light golden.
5. Cool in pan for 10 minutes. Transfer to a wire rack to cool completely.
6. Spoon 2 1/2 teaspoons lemon curd in each pastry case. Top with lemon rind. Serve.
Makes 12
Ingredients (serves 8):
1 1/2 sheets frozen ready-rolled shortcrust pastry, partially thawed
Lemon curd
1 egg
1 egg yolk
1/3 cup caster sugar
1 teaspoon finely grated lemon rind
2 tablespoons lemon juice
50g butter, chopped
finely grated lemon rind, to serve
Method:
1. Make lemon curd: Place egg, egg yolk, sugar, lemon rind and lemon juice in a heavy-based saucepan.
2. Whisk to combine. Add butter. Place over medium heat. Cook, whisking, for 7 to 8 minutes or until mixture coats the back of a spoon. Remove from heat. Stand for 5 minutes. Pour into a small bowl. Cover surface with plastic wrap. Set aside to cool completely.
3. Meanwhile, lightly grease a 12-hole, 1 1/2 tablespoon-capacity mini muffin pan. Using a 6.5cm cutter, cut 12 rounds from pastry. Press pastry rounds into prepared pan. Pierce bases with a fork. Freeze for 10 to 15 minutes or until firm.
4. Preheat oven to 180°C/160°C fan-forced. Bake pastry cases for 15 to 16 minutes or until light golden.
5. Cool in pan for 10 minutes. Transfer to a wire rack to cool completely.
6. Spoon 2 1/2 teaspoons lemon curd in each pastry case. Top with lemon rind. Serve.
Baby Scones with Jam and Cream
From the High Tea menu...
These cute baby scones make a wonderful treat for afternoon tea.
Makes 20
Ingredients (serves 8):
2 1/2 cups self-raising flour
1 tablespoon caster sugar
80g butter, chilled, chopped
1 cup milk
strawberry jam and double thick cream, to serve
Method:
1. Preheat oven to 220°C/200°C fan-forced. Lightly grease a 7.5cm-deep, 22cm round cake pan. Combine flour and sugar in a bowl. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.
2. Make a well in the centre of flour mixture. Add milk. Stir with a flat-bladed knife until mixture just comes together (don't over-mix). Turn dough on to a lightly floured surface. Knead gently to bring dough together.
3. Gently press dough into a 2cm-thick round. Dip a 4.5cm round cutter into flour. Cut out scones. Gently press leftover dough pieces together and repeat to make a total of 20 scones. Place scones, touching, in prepared pan. Sprinkle with a little extra flour. Bake for 10 to 12 minutes or until golden. Remove from oven. 4. Cool in pan for 5 minutes. Wrap in a clean tea towel to keep warm. Serve with jam and cream.
These cute baby scones make a wonderful treat for afternoon tea.
Makes 20
Ingredients (serves 8):
2 1/2 cups self-raising flour
1 tablespoon caster sugar
80g butter, chilled, chopped
1 cup milk
strawberry jam and double thick cream, to serve
Method:
1. Preheat oven to 220°C/200°C fan-forced. Lightly grease a 7.5cm-deep, 22cm round cake pan. Combine flour and sugar in a bowl. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.
2. Make a well in the centre of flour mixture. Add milk. Stir with a flat-bladed knife until mixture just comes together (don't over-mix). Turn dough on to a lightly floured surface. Knead gently to bring dough together.
3. Gently press dough into a 2cm-thick round. Dip a 4.5cm round cutter into flour. Cut out scones. Gently press leftover dough pieces together and repeat to make a total of 20 scones. Place scones, touching, in prepared pan. Sprinkle with a little extra flour. Bake for 10 to 12 minutes or until golden. Remove from oven. 4. Cool in pan for 5 minutes. Wrap in a clean tea towel to keep warm. Serve with jam and cream.
Little Chocolate Mousses
From the High Tea menu...
Makes 8
Ingredients:
150g dark chocolate, chopped
3/4 cup thickened cream
2 eggs, separated
2 tablespoons caster sugar
coloured cachous, to serve
Method:
1. Place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon until melted and smooth. Set aside for 5 minutes to cool.
2. Using an electric mixer, beat cream in a small bowl until soft peaks form. Wash and dry beaters. Beat eggwhites in a separate small bowl until soft peaks form. Sprinkle sugar over eggwhites. Beat for 1 to 2 minutes or until mixture is thick and glossy and sugar has dissolved.
3. Add egg yolks to chocolate. Using a metal spoon, stir to combine (see note). Stir one-third of eggwhite mixture into chocolate mixture until well combined. Fold in remaining eggwhite mixture. Fold in cream.
4. Spoon mixture into a large snap-lock bag. Snip a 1cm triangle from 1 corner of the bag. Pipe mixture into eight 70ml-capacity shot glasses. Cover with plastic wrap. Refrigerate for 3 to 4 hours or until firm. Decorate with cachous. Serve.
Notes:
Mixture may seize and appear thick and grainy, but continue stirring.
Makes 8
Ingredients:
150g dark chocolate, chopped
3/4 cup thickened cream
2 eggs, separated
2 tablespoons caster sugar
coloured cachous, to serve
Method:
1. Place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon until melted and smooth. Set aside for 5 minutes to cool.
2. Using an electric mixer, beat cream in a small bowl until soft peaks form. Wash and dry beaters. Beat eggwhites in a separate small bowl until soft peaks form. Sprinkle sugar over eggwhites. Beat for 1 to 2 minutes or until mixture is thick and glossy and sugar has dissolved.
3. Add egg yolks to chocolate. Using a metal spoon, stir to combine (see note). Stir one-third of eggwhite mixture into chocolate mixture until well combined. Fold in remaining eggwhite mixture. Fold in cream.
4. Spoon mixture into a large snap-lock bag. Snip a 1cm triangle from 1 corner of the bag. Pipe mixture into eight 70ml-capacity shot glasses. Cover with plastic wrap. Refrigerate for 3 to 4 hours or until firm. Decorate with cachous. Serve.
Notes:
Mixture may seize and appear thick and grainy, but continue stirring.
Mini Quiches Two Ways
From the High Tea menu...
These tasty little quiches make excellent finger food for Christmas entertaining.
Makes
24
Ingredients:
2 cups plain flour
150g butter, chilled, chopped
1 egg yolk
1/4 cup water, chilled
3 eggs
1/3 cup pure cream
Pancetta and leek filling
2 teaspoons olive oil
2 slices pancetta, finely chopped
1/2 small leek, trimmed, thinly sliced
1 1/2 tablespoons grated parmesan cheese
Tomato and marinated feta filling
2 tablespoons drained marinated feta cheese, crumbled
8 (25g) Green Valley pitted kalamata olives, finely chopped
1 tablespoon finely chopped fresh flat-leaf parsley leaves
3 grape tomatoes, quartered
Method:
1. Place flour and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk and chilled water. Process until dough just comes together. Turn on to a lightly floured surface. Knead until smooth. Using a lightly floured rolling pin, flatten dough into a 15cm round. Wrap in plastic wrap.
2. Refrigerate for 30 minutes.
3. Preheat oven to 180°C/160°C fan-forced. Lightly grease two 12-hole, 1 1/2 tablespoon-capacity round-based patty pans. Roll out pastry between 2 sheets of baking paper until 3mm thick. Using a 7.5cm pastry cutter, cut 24 rounds from pastry. Press pastry rounds into prepared pans. Pierce bases with a fork. Freeze for 20 minutes or until firm.
4. Using a fork, lightly beat 1 egg in a bowl. Brush egg over pastry rounds. Bake for 10 to 12 minutes or until light golden.
5. Make pancetta and leek filling: Meanwhile, heat oil in a frying pan over medium-high heat. Add pancetta and leek. Cook, stirring occasionally, for 3 to 4 minutes or until leek has softened. Season with pepper.
6. Make tomato and marinated feta filling: Combine feta, olives and parsley in a bowl.
7. Place cream and remaining eggs in a jug. Lightly beat to combine. Spoon pancetta mixture into 12 pastry cases. Spoon feta mixture into remaining pastry cases. Pour 2 teaspoons of egg mixture over fillings. Sprinkle pancetta and leek quiches with parmesan. Top feta quiches with tomato quarters. Bake for 20 to 25 minutes or until golden and filling has set. Serve.
These tasty little quiches make excellent finger food for Christmas entertaining.
Makes
24
Ingredients:
2 cups plain flour
150g butter, chilled, chopped
1 egg yolk
1/4 cup water, chilled
3 eggs
1/3 cup pure cream
Pancetta and leek filling
2 teaspoons olive oil
2 slices pancetta, finely chopped
1/2 small leek, trimmed, thinly sliced
1 1/2 tablespoons grated parmesan cheese
Tomato and marinated feta filling
2 tablespoons drained marinated feta cheese, crumbled
8 (25g) Green Valley pitted kalamata olives, finely chopped
1 tablespoon finely chopped fresh flat-leaf parsley leaves
3 grape tomatoes, quartered
Method:
1. Place flour and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk and chilled water. Process until dough just comes together. Turn on to a lightly floured surface. Knead until smooth. Using a lightly floured rolling pin, flatten dough into a 15cm round. Wrap in plastic wrap.
2. Refrigerate for 30 minutes.
3. Preheat oven to 180°C/160°C fan-forced. Lightly grease two 12-hole, 1 1/2 tablespoon-capacity round-based patty pans. Roll out pastry between 2 sheets of baking paper until 3mm thick. Using a 7.5cm pastry cutter, cut 24 rounds from pastry. Press pastry rounds into prepared pans. Pierce bases with a fork. Freeze for 20 minutes or until firm.
4. Using a fork, lightly beat 1 egg in a bowl. Brush egg over pastry rounds. Bake for 10 to 12 minutes or until light golden.
5. Make pancetta and leek filling: Meanwhile, heat oil in a frying pan over medium-high heat. Add pancetta and leek. Cook, stirring occasionally, for 3 to 4 minutes or until leek has softened. Season with pepper.
6. Make tomato and marinated feta filling: Combine feta, olives and parsley in a bowl.
7. Place cream and remaining eggs in a jug. Lightly beat to combine. Spoon pancetta mixture into 12 pastry cases. Spoon feta mixture into remaining pastry cases. Pour 2 teaspoons of egg mixture over fillings. Sprinkle pancetta and leek quiches with parmesan. Top feta quiches with tomato quarters. Bake for 20 to 25 minutes or until golden and filling has set. Serve.
Rare Roast Beef Sandwiches
From the High Tea menu...
These versatile roast beef sandwiches are perfect for a work lunch-box or on a party platter.
Makes
12 triangles
Ingredients (serves 8):
3 teaspoons horseradish (see note)
1 1/2 tablespoons sour cream
1/4 teaspoon dijon mustard
1 teaspoon finely chopped fresh chives
6 slices light rye bread
80g shaved rare roast beef
45g snow pea sprouts, trimmed
Method:
Place horseradish, sour cream, mustard and chives in a small bowl. Season with salt and pepper. Stir to combine.
Lightly spread 1 side of each bread slice with horseradish mixture. Top 3 slices with roast beef and snow pea sprouts. Sandwich with remaining slices. Using a serrated knife, remove crusts. Cut each sandwich into 4 triangles. Serve.
These versatile roast beef sandwiches are perfect for a work lunch-box or on a party platter.
Makes
12 triangles
Ingredients (serves 8):
3 teaspoons horseradish (see note)
1 1/2 tablespoons sour cream
1/4 teaspoon dijon mustard
1 teaspoon finely chopped fresh chives
6 slices light rye bread
80g shaved rare roast beef
45g snow pea sprouts, trimmed
Method:
Place horseradish, sour cream, mustard and chives in a small bowl. Season with salt and pepper. Stir to combine.
Lightly spread 1 side of each bread slice with horseradish mixture. Top 3 slices with roast beef and snow pea sprouts. Sandwich with remaining slices. Using a serrated knife, remove crusts. Cut each sandwich into 4 triangles. Serve.
Smoked Salmon and Cucumber Finger Sandwiches
From the High Tea menu...
Makes
9 fingers
Ingredients (serves 8):
1 1/2 tablespoons creme fraiche
1 teaspoon finely chopped fresh dill sprigs
2 teaspoons lemon juice
6 slices white bread
100g sliced smoked salmon
1 small Lebanese cucumber, cut into ribbons (see note)
Method:
Place creme fraiche, dill and lemon juice in a bowl. Season with pepper. Stir to combine
Lightly spread 1 side of each bread slice with creme fraiche mixture. Top 3 slices with salmon and cucumber. Sandwich with remaining slices. Using a serrated knife, remove crusts. Cut each sandwich into 3 fingers. Serve.
Notes:
Use a vegetable peeler to cut long, thin ribbons from cucumber.
Makes
9 fingers
Ingredients (serves 8):
1 1/2 tablespoons creme fraiche
1 teaspoon finely chopped fresh dill sprigs
2 teaspoons lemon juice
6 slices white bread
100g sliced smoked salmon
1 small Lebanese cucumber, cut into ribbons (see note)
Method:
Place creme fraiche, dill and lemon juice in a bowl. Season with pepper. Stir to combine
Lightly spread 1 side of each bread slice with creme fraiche mixture. Top 3 slices with salmon and cucumber. Sandwich with remaining slices. Using a serrated knife, remove crusts. Cut each sandwich into 3 fingers. Serve.
Notes:
Use a vegetable peeler to cut long, thin ribbons from cucumber.
Sparkling Fruit Cocktail
From the High Tea menu...
Ingredients (serves 8):
8 sugar cubes
16 frozen raspberries
24 thin orange rind strips
2 x 750ml bottles sparkling white wine, chilled
Method:
Place 1 sugar cube, 2 raspberries and 3 orange strips in each of 8 champagne flutes. Top with sparkling wine. Serve.
Ingredients (serves 8):
8 sugar cubes
16 frozen raspberries
24 thin orange rind strips
2 x 750ml bottles sparkling white wine, chilled
Method:
Place 1 sugar cube, 2 raspberries and 3 orange strips in each of 8 champagne flutes. Top with sparkling wine. Serve.
High Tea
I've just found this lovely link to a High Tea recipe selection - I'll put each menu item up here separately, then link back to here. The recipes were found on Taste - I cant wait to try it out!
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Whether it be a Mother's Day treat or just for the fun of it, this delightful party will fit the occasion to a tea.
Menu for 8
Time plan
1 day before:
Up to 4 hours before guests arrive:
Up to 2 hours before guests arrive:
Up to 1 hour before guests arrive:
When guests arrive:
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Whether it be a Mother's Day treat or just for the fun of it, this delightful party will fit the occasion to a tea.
Menu for 8
- Sparkling fruit cocktail
- Smoked salmon and cucumber finger sandwiches
- Rare roast beef sandwiches
- Mini quiches two ways
- Little chocolate mousses
- Baby scones with jam and cream
- Lemon curd tartlets
- Mini raspberry melting moments
Time plan
1 day before:
- Make chocolate mousses.
- Make tartlets to end of step 3. Store pastry cases in an airtight container at room temperature. Refrigerate lemon curd in an airtight container.
- Make melting moments to end of step 2. Store biscuits in an airtight container at room temperature.
Up to 4 hours before guests arrive:
- Make mini quiches to end of step 3. Keep covered in pans.
Up to 2 hours before guests arrive:
- Make salmon sandwiches and roast beef sandwiches. Place on platter. Cover with plastic wrap. Refrigerate.
- Complete melting moments. Store at room temperature.
- Make baby scones.
Up to 1 hour before guests arrive:
- Complete mini quiches.
- Complete tartlets.
When guests arrive:
- Make sparkling fruit cocktail.
Creamed Eggs
I've not tried these before, but how yummy do they look?!
Ingredients:
5 hard boiled eggs
2 tablespoons butter
2 tablespoons flour
about 2 cups milk
toast
garnish with chives or parsley
Method:
1. Make hard boiled eggs by putting the eggs in a saucepan with cold water to cover. Bring to a full, rolling boil, cover and reduce heat to low, and simmer for 15 minutes.
2. Cool eggs by putting them in cold water and change the water frequently.
3. When eggs are cool, peel and cut them in half.
4. Put the yolks in a sieve and push them through the sieve with a spoon into a bowl. That makes the yolks fluffy. Scrape the underside into the bowl, too.
5. Set aside the bowl of fluffy yolks.
6. Coarsely chop the egg whites. The egg whites go into the white sauce.
7. In a saucepan, melt two tablespoons butter over medium heat.
8. Then add 2 tablespoons flour and stir until evenly combined.
9. Let the butter and flour mixture simmer for a few minutes, but you do not let it turn brown, so lower the heat accordingly.
10. Then gradually add the milk, stirring constantly.
11. Add salt and pepper to taste.
12. As the mixture is simmering, it will thicken, so keep stirring. It should have a gravy-like consistency, so add more milk if necessary, then turn the heat down to low.
13. Add the chopped egg whites and stir to combine. Taste and adjust seasoning.
Serve over toast. Sausage or bacon on the side is good. Fresh fruit on the side is good too. Garnish with chopped chives or parsley.
Ingredients:
5 hard boiled eggs
2 tablespoons butter
2 tablespoons flour
about 2 cups milk
toast
garnish with chives or parsley
Method:
1. Make hard boiled eggs by putting the eggs in a saucepan with cold water to cover. Bring to a full, rolling boil, cover and reduce heat to low, and simmer for 15 minutes.
2. Cool eggs by putting them in cold water and change the water frequently.
3. When eggs are cool, peel and cut them in half.
4. Put the yolks in a sieve and push them through the sieve with a spoon into a bowl. That makes the yolks fluffy. Scrape the underside into the bowl, too.
5. Set aside the bowl of fluffy yolks.
6. Coarsely chop the egg whites. The egg whites go into the white sauce.
7. In a saucepan, melt two tablespoons butter over medium heat.
8. Then add 2 tablespoons flour and stir until evenly combined.
9. Let the butter and flour mixture simmer for a few minutes, but you do not let it turn brown, so lower the heat accordingly.
10. Then gradually add the milk, stirring constantly.
11. Add salt and pepper to taste.
12. As the mixture is simmering, it will thicken, so keep stirring. It should have a gravy-like consistency, so add more milk if necessary, then turn the heat down to low.
13. Add the chopped egg whites and stir to combine. Taste and adjust seasoning.
Serve over toast. Sausage or bacon on the side is good. Fresh fruit on the side is good too. Garnish with chopped chives or parsley.
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